Pattys Killer Noodle Salad Food

KILLER NOODLE SALAD

Steps:

• In a large pot, bring a quart of water to a boil; add noodles and boil as package directs, about 2 minutes. Drain noodles and let stand.
• Meanwhile, in a large bowl, combine oil, vinegar, lime juice, soy sauce, red pepper flakes, sugar, garlic and ginger. Mix until sugar is dissolved.
• Toss in carrots and lettuce.
• Cut through noodles to make manageable lengths. Toss noodles into bowl with other ingredients.
• If salad seems a little dry, add a little more soy sauce and vinegar.
• Top with seared ahi, poached chicken, or any protein of choice.
• Serve cold or at room temperature.

MISO STEAK WITH NOODLE SALAD

Steps:

• For the salad, simmer the broccoli in a large pan of boiling water for 3-4 mins. Meanwhile, cook the noodles following pack instructions, then drain both and set aside.
• For the dressing, whisk the miso paste in a large bowl with the lemon juice, vinegar, ginger and oil. Toss with the cooked broccoli, noodles, red onion, carrots, tomatoes and sesame seeds.
• For the steak, heat a wok or frying pan over a medium heat and briefly stir-fry the garlic and ginger until they begin to colour. Add the steak and stir-fry for a few minutes until brown. Pile half on top of the noodle salad. Add the miso to the wok with 2 tbsp water to lift the ginger and garlic from the pan, then spoon over the meat. Serve half and chill the rest for another day. You can enjoy the leftovers chilled or reheat in the microwave or oven until warmed through. Will keep chilled for two days.

PATTY MELT WITH PICKLED ONION SALAD

Steps:

• In a large bowl, combine red onion slices with vinegar. Season with salt and pepper and toss to coat; set aside. In a medium bowl, combine ground beef, ketchup, and grated red onion. Season with salt and pepper and mix well. Form mixture into four 1/2-inch-thick patties. In a large skillet, heat 1 tablespoon extra-virgin olive oil over medium-high. Add patties and cook until browned on both sides, about 5 minutes total, flipping halfway through. Remove skillet from heat and transfer patties to a plate. Wipe skillet clean.
• Divide mayonnaise among sandwich bread slices. Set 4 slices, mayonnaise side down, on a work surface and top each with a beef patty and 1/4 cup grated cheddar. Top with remaining slices, mayonnaise side up. Heat skillet over medium and cook sandwiches in two batches until golden brown on both sides and cheese melts, 5 minutes per batch, flipping halfway through.
• To bowl with onion, add lettuce, oregano, and remaining 2 tablespoons oil. Season with salt and pepper and toss to coat. Serve salad alongside patty melts.

CLASSIC PATTY MELT

Steps:

• Season ground beef with salt and pepper and divide into 3 equal-sized balls. Shape each ball as close as possible to the shape of the bread. Make an indentation in the center of each patty with your thumb.
• Melt butter in a skillet over medium heat and cook onion until soft and translucent, 5 to 8 minutes. Remove from the skillet and divide into 3 equal portions. Place beef patties into the same skillet and cook until desired doneness, 3 to 5 minutes per side.
• Meanwhile, spread 1 teaspoons mayonnaise on one side of each slice of bread.
• Place bread mayonnaise side-down in the skillet. Top with 1 slice of cheese, 1 beef patty, 1/3 of the onions, a second slice of cheese, and another slice of bread, mayonnaise side up. Cook bread until golden brown and cheese has started to melt, 3 to 4 minutes. Flip each sandwich over and cook an additional 3 to 4 minutes.

ASIAN NOODLE SALAD

Steps:

• While you are heating the water for cooking the pasta, prep veggies.
• Follow directions on package for cooking pasta.
• While pasta is cooking, make sauce.
• Steam or stir fry veggies, if needed.
• When pasta is done, and rinsed with cool water, combine with veggies and toss with sauce.
• Serve room temperature or cold. Enjoy!