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- Meat and poultry
- Leftover beef
A creamy Asian dressing nicely compliments this beef and noodle salad with broccoli, red pepper, beansprouts and peanuts. It's a great way to use up any leftover roast beef!
Devon, England, UK
30 people made this
- Soy-ginger dressing
- 2 medium garlic cloves, minced
- 6 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1/2 tablespoon caster sugar
- 1 tablespoon sesame oil
- 1 teaspoon minced root ginger
- 1/2 teaspoon red chilli flakes
- 2 tablespoons mayonnaise
- 4 tablespoons vegetable oil
- Pasta salad
- 2 tablespoons salt
- 1 1/2 (300g) packet free range egg noodles
- 250g broccoli florets
- 300g rare sliced roast beef, cut into strips
- 3 medium carrots, peeled and julienned
- 1 red pepper, julienned
- 1/2 (300g) packet beansprouts
- 4 spring onions, thinly sliced
- 75g chopped roasted peanuts
- 4 tablespoons chopped fresh coriander
MethodPrep:30min ›Cook:10min ›Ready in:40min
- Mix garlic, soy sauce, vinegar, sugar, sesame oil, ginger and chilli flakes in a small bowl or measuring jug. Whisk in mayonnaise until smooth, then in a slow steady stream, whisk in oil; keep chilled.
- Prepare egg noodles according to packet instructions. Drain and allow to cool.
- Place broccoli in a microwave-safe bowl with a bit of water at the bottom. Cover with cling film and cook in the microwave on high for 3 to 5 minutes, until just tender (the amount of time will depend on your microwave, so check tenderness after 2 minutes). Drain the water from the bowl and set the broccoli aside to cool.
- Place all remaining salad ingredients in a large bowl. When cooled, add the noodles and broccoli. You can chill the salad at this point until you're ready to serve, or serve immediately. When ready to serve, add dressing and toss to coat.
Reviews & ratingsAverage global rating:(3)
Reviews in English (3)
Delicious recipe- my son says it's one of his favourites. I used greek yoghurt instead of mayo and added lime juice to the dressing.-29 Sep 2014
So delicious! I didn't add beansprouts because I don't like them but I'm keen to try this dressing with chicken. I think i'll prefer that. Still very good all round! Thanks for the recipe, jenn-29 Jun 2011
This recipe was extremely easy, my family loved it although I thought it a little salty even though no salt was added, probably from the Soy sauce which I would use Soy with no salt next time. Very nice, would certainly cook this again. *See photo I put up-29 Dec 2011(Review from this site AU | NZ)
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- 3 medium garlic cloves, minced
- 6 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 1 teaspoon ground ginger
- ¾ teaspoon hot red pepper flakes
- 2 tablespoons mayonnaise
- ¼ cup vegetable oil
- 2 tablespoons salt
- 1 pound penne pasta
- 8 ounces broccoli florets
- 1 pound rare deli roast beef, sliced 1/8 inch thick and cut into bite-size strips
- 3 medium carrots, peeled and coarsely grated
- 1 medium red bell pepper, cut into bite-size strips
- 2 cups bean sprouts
- 3 green onions, thinly sliced
- ½ cup chopped roasted (or honey-roasted) peanuts
- ¼ cup chopped fresh cilantro
Mix garlic, soy sauce, vinegar, sugar, sesame oil, ginger, and pepper flakes in a 2-cup Pyrex measuring cup. Whisk in mayonnaise until smooth, then in a slow steady stream, whisk in oil to make an emulsified dressing keep chilled until ready to toss with salad. Store in a clean jar with lid.
Bring 1 gallon of water and 2 tablespoons of salt to boil in a large soup kettle. Add pasta and, using package times as a guide, boil, stirring frequently and adding broccoli the last 1 minute, until just tender. Drain thoroughly (do not rinse) and dump onto a large, lipped cookie sheet. Set aside while preparing remaining salad ingredients.
Place all salad ingredients (except soy-ginger dressing) in a large bowl or transfer to a gallon-size zipper bag. (Can be covered and refrigerated several hours at this point). When ready to serve, add dressing toss to coat and serve.
Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I&rsquove tried to answer some of your questions already in the post. But if I&rsquove missed anything, please feel free to leave a comment and ask.
Easy to make
This is one of our favorite dinners around here.
And it comes from my Chow Mein Recipe that I posted a few years back. Easy to make. 30 minute meal. With just a few simple ingredients.
Quick and easy to make, and super delicious, just like your favorite take-out place, only so much better tasting and better for you.
Hot or cold &ndash your choice
Recently I made these udon noodles for dinner & served them hot.
Well, we had lots of leftovers, and just ate them straight from the fridge the next day. They were awesome cold. So I decided that I would make them and take them cold to the Easter picnic at the park.
The dish was a hit, and disappeared quickly.
Perfect pasta salad for a picnic
I love that there&rsquos no mayo in this cold udon noodle salad, so it can sit out a little longer than most pasta salads and I don&rsquot have to worry so much about food safety.
Also, it makes me happy that it&rsquos got lots of veggies in it. You can also add more veggies if you want (sometimes I&rsquoll double the veggies in this dish so that it&rsquos more of a stir fry with some noodles.
Mix up what you put in it
And, feel free to toss in whatever protein you want. I&rsquove added tofu, meatless orange chicken, and pork bites to it.
I&rsquove also tossed in just about any veggie I could think of. Steamed broccoli. Zucchini spirals, green peas, any color onions &ndash green red or yellow, baby corn, water chestnuts. It&rsquos all yummy in there!
If the cooked noodles begin to stick together, rinse lightly with water.
Make this meal even more convenient
Take a look at your grocery store, probably just at the edge of the produce department, and you may find already cooked udon noodles.
Grab those and use them in this recipe. You&rsquoll save yourself the time of cooking the noodles yourself.
If that package of noodles comes with a seasoning packet, you don&rsquot need it for this recipe. Save it for future use, or just toss it. It may be full of MSG and sodium anyway.
Use those pre-shredded carrots from the grocery store produce sections as well. Save yourself so much time with those. I always have a bag in the fridge now, and I toss them into everything. Even breakfast omelets!
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via the pin.
Brush salmon with a mix of spices and brown sugar, then finish in the oven 'til bubbling and well browned. Garnish with cilantro and lemon.
Pair with: Merlot. The sweet fruit and oak accents in the Merlot perk up with the touch of brown sugar in the rub on this salmon. And the coriander, cardamom, and cloves bring out a warm-spiced edge in the wine, which also throws a juicy, lively line to the crunchy onions with the salmon. Recommended bottle: Teira 2010 Merlot (Sonoma County).
Asian Yak Strip Filets with Soba Noodle and Vegetable Salad
These Asian-influenced Yak Strip Filets are a great match with red bell peppers, fresh basil, fresh mint and soba noodles in a soy-ginger and lime dressing.
2 Yak Strip Filets, cut 1 inch thick (about 1 pound)
2 tablespoons reduced-sodium soy sauce, divided
1 tablespoon minced fresh ginger, divided
2 teaspoons minced garlic
6 ounces uncooked soba noodles
8 ounces sugar snap peas, cut diagonally in half
1-1/2 cups thinly sliced red bell pepper
1/4 cup thinly sliced fresh basil
1/4 cup thinly sliced fresh mint
2 tablespoons diagonally sliced green onion
1 tablespoon toasted sesame seeds
3 tablespoons vegetable oil
2 tablespoons fresh lime juice
Reduced-sodium soy sauce (optional)
Toasted sesame seeds (optional)
Preheat oven to 350°F. Brush Yak Filets with 1 tablespoon soy sauce. Combine 2 teaspoons ginger and garlic press evenly onto Filets. Heat heavy, ovenproof, nonstick skillet over medium heat until hot. Place Filets in skillet and brown 2 minutes turn Filets over and place skillet into preheated oven.
Cook's Tip: If oven-safe skillet is not available, transfer browned Filets to rimmed baking sheet.
Cook in 350°F oven 10 to 12 minutes for rare 15 to 18 minutes for medium rare doneness.
Meanwhile, cook noodles according to package directions drain. Combine noodles, peas, bell pepper, basil, mint, green onion and 1 tablespoon sesame seeds in large bowl. Whisk remaining 1 tablespoon soy sauce, oil, lime juice and remaining 1 teaspoon ginger in small bowl until blended. Pour over noodle mixture toss to combine. Season with additional soy sauce to taste, if desired. Refrigerate, covered, until ready to serve.
Remove Yak Filets from oven when internal temperature reaches 125°F for rare 135°F for medium rare. Transfer Yak Filets to carving board tent loosely with aluminum foil. Let stand 5 to 10 minutes. (Temperature will continue to rise about 10°F to reach 135°F for rare 145°F for medium rare.)
Carve Yak Filets into slices serve with noodle salad. Garnish with additional sesame seeds, if desired.
Cold Soba Noodle Salad Recipe with Sesame Ginger Dressing
Cold Soba Noodle Salad Recipe. Noodle Salad Bowl with Peppers, Carrots, Zucchini, Green Onion and Sesame Lime Ginger Dressing. Refreshing Summer Salad. Vegan Nutfree. Gluten-free Option, Soy-free Option. Jump to Recipe
Its been Very hot in the PNW last few weeks and standing near the hot stove to cook is not fun. Light meals that can be made ahead, work out best. This noodle salad is a perfect light dinner or lunch. It can be made ahead and is very refreshing. These soba noodles are also great to take to potlucks or to eat outside enjoying the sunny summer evening.
Cook the noodles, toss in oil to keep them from getting sticky. Chop the veggies, mix the dressing, toss with noodles and done! Change up the veggies, add some tofu or edamame, change up the dressing with some peanut butter for a peanut dressing for variations. Chill the dressing for a bit so the ginger can infuse the dressing as well get slightly pickled in the lime + vinegar to take the raw edge off.
Recipe: Appetizing Asian chicken noodle salad
Asian chicken noodle salad. Learn how to make a Chicken Noodle Salad! A wise man once said, "You don't make friends with salad," which is usually true, but if there were ever a salad. This main dish salad of chicken, soba noodles, and ginger-peanut dressing is everything you want a summertime meal to be: flavorful and light yet totally satisfying.
Asian Chicken Noodle Salad. this link is to an external site that may or may not meet accessibility guidelines. While chicken is cooking, prepare the noodles per package directions. Drain and rinse under cold water. Asian chicken noodle salad highly diverse and own mind sense that unique. Few kinds of Asian chicken noodle salad recipes are also sufficient easy to process and dont pick up lengthy. Even though not everybody likes Asian chicken noodle salad food, now several people are got attached and like the various Asian chicken noodle salad foods on hand. This can be visible of the number of restaurants that supply Asian chicken noodle salad as one of the dish. You can cook Asian chicken noodle salad using 17 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Asian chicken noodle salad
- Prepare 8 oz of spaghetti.
- You need 1 of red bell thinly Julianne.
- You need 1 cup of thinly grated carrots.
- You need 4 of green onions thinly sliced on the biased, white part removed.
- You need 3 oz of chopped honey roasted peanuts.
- Prepare 1 cup of chopped packed herbs (cilantro, mint, basil).
- It's 1 of large chicken breast poached and pulled.
- Prepare of For the sauce.
- Prepare 3 of large garlic cloves fine minced.
- Prepare 1/2 cup of seasoned rice vinn.
- It's 1 tbs of soy sauce.
- You need 1 tbs of fish sauce.
- Prepare 1 tbs of brown sugar.
- You need 2 tsp of sesame oil.
- It's 1 tbs of hoisin.
- Prepare 1 tbsp of Chile oil (or to taste).
- It's 1 tbsp of sambal.
Transfer noodles to the large bowl with the carrots and fennel. Can be made up ahead of time if and noodles, cabbage, pepper, chicken, sesame seeds and dressing kept separate and tossed just prior to serving. Although this salad may look like it'll feed a small army, the rice noodles and shredded vegetables are very light, and the sweet, sour, and slightly spicy Transfer the salad to a serving platter or plates. Slice the chicken thinly and arrange on top.
Asian chicken noodle salad step by step
- Start by poaching the chicken and pulling, set aside..
- Cool the noodles to al dente and rinse to stop the cooking and set aside.
- Add all the sauce ingredients together and whisk well.
- Cut all the veggies and add to a large bowl along with the noodles.
- Add the sauce to the veggies and noodles and using your hands mix thoroughly. Set in the fridge to marry for no less than 3 hours but preferably over night..
- Before service chop the herbs and peanuts and mix all thoroughly and serve..
Drizzle with the reserved dressing, garnish with fennel. The hero of this Chinese Chicken Salad is the Asian Dressing and crunchy noodles. It can make any bowl of fresh greens devilishly moreish! Made with cabbage, carrots, green onions and chicken, finished with sesame seeds, this is terrific for packed lunches as it keeps well for days! Shredded roasted chicken and soba noodles are tossed in a punchy soy, ginger and peanut dressing, then brightened up with a Salads aren't just rabbit food—they can be colorful, crunchy, vibrant, filling, and exciting.
Got ingredients for making Asian chicken noodle salad recipes is also not tough. You can easily get the main ingredients at the proximate supermarket and in fact on the market. There are ample kinds of Asian chicken noodle salad that are convenient and quick to process into delicious dishes. You can always praxis this Asian chicken noodle salad recipe at home, and can presenting it to your children and extended family. If you wish to cook other foods on our website, we supply sundry types of food recipes which are of course very delicious and enjoyable to enjoy, please try them.
Put the spinach in a salad bowl. Drizzle with 3 to 4 tablespoons of the dressing and toss thoroughly.
Equally divide the dressed spinach among 4 serving plates. Distribute the bacon and mushroom slices on top and lightly drizzle them with a little more dressing. Grind black pepper over each salad before serving. (Reserve the remaining dressing for another use in a covered nonreactive container in the refrigerator.)
Most spinach-and-bacon salads include thinly sliced red onion and are served slightly wilted by a warm dressing. Once a year is enough of that sort of spinach salad for my taste. I prefer this version because the room-temperature soy-ginger dressing is so delicious and perfectly complements not only the crisp yet tender spinach leaves but also the accompanying bacon and mushrooms. We serve this salad much more often because, just as we do, our guests always look up and smile after the first bite. To achieve just the right flavor balance, the dressing measurements yield 1½ cups, more than the salad needs reserve it in the refrigerator for other salads, or try it instead of mayonnaise for your next cole slaw.
21 Cold Noodle Salads That Are Perfect for Lunch
Figuring out what to make for lunch every day can feel overwhelming. Instead of settling for the same salad or sandwich on repeat, why not spice things up with a cold noodle salad? They're easy to make, often come together quickly, and can be prepared in advance, which means figuring out what to eat during your 30 minute lunch break just got a whole lot easier.
What makes these dishes so ideal for your mid-day meal is that they're easy to prep in bulk whip up a large batch at the beginning of the week, and portion them out into individual containers stored in the fridge a delicious, healthy lunch will always be at your fingertips, and that's true whether you're tossing it in your bag to eat in the office or if you're walking from the living room to the kitchen for lunch. And because many of these recipes are chock-full of fresh vegetables and seasonings, like our Soba Salad with Grilled Eggplant and Tomato, pictured here, they're lunches you can feel so good about eating.
But that's just one of the many vegetarian-friendly cold noodle salads we're sharing. While the cold noodles are the focal point of these dishes, it's almost always the sauces mixed in that make each one unique. Our Cold Sesame Noodles, for example, is made of thick Udon enveloped in a sweet-and-spicy mixture of peanut butter, sesame oil, soy sauce, and crushed red-pepper flakes. It's the type of lunch you'll want to make time and time again.
We have plenty of options for meat-eaters, too. Try our Easy Thai Beef Salad, which comes together in only 15 minutes, and serves two&mdashmeaning you'll have two days' worth of lunches planned for the week in one go. Our Chicken and Shredded-Cabbage Salad with Noodles features a mixture of noodles, vegetables, and filling protein, and it gets a kick from spicy serrano chiles. Ahead, explore more of our delicious cold noodle salads that serve as tasty make-ahead recipes.