Noodles And Peanut Sauce Salad Bowl Food

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CRUNCHY NOODLE SALAD WITH CABBAGE AND PEANUT SAUCE



Crunchy Noodle Salad with Cabbage and Peanut Sauce image

Provided by Bobby Flay

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 13

1 head romaine lettuce, thinly shredded
1 head white cabbage, thinly shredded
2 carrots, thinly shredded
1 package of wonton skins, sliced thin and fried, reserve some for garnish
2 green onions, thinly sliced
1/2 cup smooth natural peanut butter
1/4 cup rice wine vinegar
1 tablespoon water
Pinch red pepper flakes
2 teaspoons toasted sesame oil
2 teaspoons soy sauce
1 teaspoon sugar
1/4 cup chopped cilantro leaves

Steps:

  • Combine lettuce, cabbage, carrots, crunchy noodles and green onions in a large bowl. Whisk together peanut butter, vinegar, water, pepper flakes, sesame oil, soy sauce, and sugar in a bowl. If the dressing is still too thick you may add more water. Toss the cabbage mixture with the peanut sauce and place on a large platter. Top with extra crunchy noodles and chopped cilantro.

PEANUT NOODLE SALAD



Peanut Noodle Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 13

8 ounces rice vermicelli noodles
6 tablespoons fresh lime juice
3 tablespoons low-sodium soy sauce
3 tablespoons creamy peanut butter
3 tablespoons packed dark brown sugar
3 tablespoons vegetable oil
1 small red bell pepper, thinly sliced
1/2 cup sliced scallions
1/2 cup roughly chopped fresh basil
1/2 cup roughly chopped fresh cilantro
1/2 cup roughly chopped fresh mint
Kosher salt
1/3 cup salted roasted peanuts, roughly chopped

Steps:

  • Put the noodles in a large bowl and cover with boiling water. Let the noodles soak until tender, about 10 minutes; drain and rinse under cold water until cool. Transfer to a serving bowl.
  • Whisk the lime juice, soy sauce, peanut butter, brown sugar and vegetable oil in a medium bowl until smooth. Pour the dressing over the noodles. Add the bell pepper, scallions, basil, cilantro and mint and toss to combine. Season with salt and sprinkle with the peanuts.

BEEF NOODLE SALAD BOWLS WITH PEANUT SAUCE



Beef Noodle Salad Bowls with Peanut Sauce image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 25

1 sirloin or rib-eye steak (12 ounces to 1 pound)
Kosher salt
3/4 cup ponzu or regular soy sauce, plus more for drizzling
3 tablespoons sesame oil
2 tablespoons olive oil
2 tablespoons rice wine vinegar
2 tablespoons brown sugar
2 teaspoons minced fresh ginger
1 teaspoon hot chili oil
2 cloves garlic, finely minced
8 ounces thin noodles
1/2 cup sliced green onions
1/2 cup chopped fresh cilantro, for serving
1 tablespoon vegetable oil
1 tablespoon curry powder
2 cloves garlic, minced
1 shallot, minced
1-inch piece fresh ginger, minced
1/2 cup coconut milk
1/4 cup soy sauce
2 tablespoons brown sugar
1 tablespoon smooth peanut butter
1/2 teaspoon hot chili oil
Juice of 2 limes
Kosher salt

Steps:

  • For the beef and dressing: Prepare a grill or grill pan for medium-high heat.
  • Season both sides of the steak with salt. Grill until medium rare, about 4 minutes per side. Set aside.
  • To make the dressing, combine the ponzu (or soy sauce), sesame oil, olive oil, vinegar, brown sugar, ginger, hot chili oil and garlic in a bowl. Mix to combine, then taste and adjust the flavors/seasonings.
  • When the steak is cool enough, place in a large resealable plastic bag. Add 3 tablespoons of the dressing. Seal the bag tightly and place in the fridge until needed.
  • Bring a pot of water to a boil and cook the noodles according to the package directions. Drain and place in a bowl. Pour the remaining dressing over the top and toss to combine. Finally, toss in the green onions. Cover the bowl with plastic wrap and refrigerate for at least a couple of hours or until cool. You can make the steak and noodles well in advance of when you want to serve them.
  • For the peanut sauce: Heat the vegetable oil in a small pot over low heat. Add the curry powder, garlic, shallot and ginger and cook until the aromatics soften, about 5 minutes.
  • Scrape into a blender and add the coconut milk, soy sauce, brown sugar, peanut butter, hot chili oil, lime juice and a pinch of salt. Blend, adding hot water as needed a little at a time to thin it and make it smooth.
  • To serve, slice the steak against the grain into thin strips. Drizzle a little ponzu (or soy sauce) over the noodles, just to give them a little flavor boost, throw in the chopped cilantro and toss to combine. Serve the strips of beef over a mound of noodles, or throw it all into a bowl together. Put some of the peanut sauce into small bowls and serve on the side--to be poured over when you eat.

NOODLES AND PEANUT SAUCE SALAD BOWL



Noodles and Peanut Sauce Salad Bowl image

Betty Crocker Cookbook for Women shares a recipe! Take an Asian taste adventure without going to a restaurant. Classic ginger, soy sauce and peanut butter flavors marry in this noodle salad that can be on your dinner table in 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 25m

Yield 4

Number Of Ingredients 13

8 oz uncooked whole wheat linguine, broken in half
2 cups fresh broccoli florets
1 cup julienne-cut carrots (from 10-oz bag)
1 medium bell pepper, cut into bite-size pieces
2 tablespoons water
2 teaspoons canola oil
1/4 cup peanut butter
2 tablespoons rice vinegar or white vinegar
2 tablespoons reduced-sodium soy sauce
1/2 teaspoon ground ginger
1/8 teaspoon ground red pepper (cayenne)
3 medium green onions, chopped (3 tablespoons)
3 tablespoons chopped fresh cilantro

Steps:

  • Cook linguine as directed on package, adding broccoli, carrots and bell pepper during last minute of cooking; drain pasta and vegetables. Rinse with cold water until pasta and vegetables are cool; drain
  • In small bowl, gradually beat water and oil into peanut butter with wire whisk until smooth. Beat in vinegar, soy sauce, ginger and ground red pepper.
  • In large serving bowl, stir together pasta mixture, peanut sauce, onions and cilantro until well mixed.

Nutrition Facts : Calories 390, Carbohydrate 62 g, Cholesterol 0 mg, Fat 1, Fiber 7 g, Protein 15 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 7 g, TransFat 0 g

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