Spicy Asian Steak And Noodle Salad Recipes

ASIAN STEAK AND NOODLE SALAD

Steps:

• Marinate and grill steak:
• Whisk together fish sauce, ginger, garlic, soy sauce, and sugar in a small bowl until sugar is dissolved. Pour marinade into a large sealable plastic bag. Pat steak dry and place in bag, then press out excess air and seal bag. Turn bag over 2 or 3 times to coat meat, then place in a shallow dish (in case of leaks) and chill at least 4 hours and up to 8. Bring steak to room temperature 30 minutes before grilling.
• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
• Remove steak from marinade (discard marinade) and pat dry with paper towels. Grill, uncovered unless using a gas grill, over direct heat, turning over once, until medium-rare, 12 to 14 minutes total.
• Transfer steak to a cutting board and let stand, uncovered, about 15 minutes.
• Assemble salad while steak rests:
• Whisk together lime juice, water, sugar, fish sauce, and red-pepper flakes in a bowl until sugar is dissolved, then stir in shallots.
• Cook noodles in a 5-quart pot of boiling salted water until just tender, 4 to 5 minutes. Drain in a colander, then rinse under cold water and drain well. Transfer to a bowl and toss with 1/2 cup dressing. 3Working around core of each apple, cut thin slices (about 1/8 inch thick) with slicer, then stack slices. Cut slices lengthwise into 1/4-inch-wide matchsticks.
• Combine apples, greens, and mint in a large bowl. Add 1/2 cup dressing and toss well to coat.
• Thinly slice steak across the grain.
• Arrange noodles on a large platter and mound greens on top of noodles. Arrange steak slices on greens and sprinkle with peanuts. Serve at room temperature with remaining dressing on the side.
• *Found in Asian markets and uwajimaya.com.

ASIAN STEAK AND NOODLE BOWL

Steps:

• Whisk soy sauce, vegetable oil, brown sugar, ginger, and garlic powder together in a large bowl. Pierce flank steak several times with a large fork. Place in the bowl and cover with plastic wrap. Let marinate in the refrigerator, at least 4 hours and up to overnight.
• Bring a large pot of salted water to a boil. Cook udon noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 13 to 14 minutes. Drain.
• Heat a large skillet over high heat. Remove steak from marinade and cook until well-browned, about 2 minutes per side. Reserve marinade.
• Preheat grill for medium heat and lightly oil the grate. Grill steak, basting with half of the reserved marinade, until internal temperature reaches 140 degrees F (60 degrees C) for medium or 150 degrees F (65 degrees C) for medium-well, at least 10 minutes per side. Slice steak thinly against the grain.
• Combine remaining marinade, snow peas, broccoli florets, and mirin in the skillet. Cook and stir over medium-high heat until snow peas are tender, about 2 minutes. Add drained noodles; mix well to combine.
• Divide noodle mixture among large bowls. Top with steak slices.

SPICY ASIAN STEAK AND NOODLE SALAD

Steps:

• Cook the Rice Noodles (8 ounce) according to package instructions, drain and set aside.
• Thinly slice the Scallion (2). Cut the Lime (1) in to wedges. Chop the Peanuts (1/2 cup).
• To make a sauce for the steak, combine the Oyster Sauce (1 tablespoon), Fish Sauce (1 tablespoon) and Hoisin Sauce (1 tablespoon). Use a fork to mix the ingredients together.
• Dredge Steak (0.5 pound) back and forth to coat both sides.
• Heat a large skillet to medium-high heat with a drizzle of oil and add the steaks. The steaks should sizzle when you place them in the pan. If not, turn the heat up.
• Cook the steaks for 3-4 minutes on each side until medium-rare and browned on the edges. Remove from the heat, and let rest to cool.
• In the same hot pan, add any leftover steak sauce and the Beef Broth (1/2 cup). Stir to combine and deglaze the pan, then turn off the heat.
• Make a spicy drizzling sauce. Add Sriracha (1 tablespoon) to a bowl. Then add the Sweet Chili Sauce (1 tablespoon) and Rice Vinegar (1 tablespoon).
• Taste, and add more sriracha sauce if you can take it, or more of the other two ingredients if the sauce is too spicy for you.
• When the steak has cooled slightly, thinly slice it against the grain.
• To the pan with the cooled beef sauce, add the rice noodles, scallion, Bean Sprouts (2 cup) and half of the peanuts.
• Toss to combine, and taste- adding a bit more beef broth, fish sauce, or hoisin if you'd like.
• To serve, top the noodles in bowls with some of the steak, Sesame Seeds (1 tablespoon)m and lime wedges. Drizzle with hot sauce.
• Enjoy!

GINGER GARLIC STEAK AND NOODLE SALAD

Steps:

• For the steak: In a wide, shallow container with a lid, add the avocado or vegetable oil, soy sauce, sugar, ginger, garlic and sesame oil. Whisk to combine. Add the steak and coat in the marinade. Cover and refrigerate for 4 to 6 hours. Remove the steak from the refrigerator to come to room temperature before cooking, about 1 hour.
• Preheat a grill or grill pan to medium-high heat. Remove the steak from the marinade, pat dry and sprinkle with salt and pepper. Cook for 2 to 3 minutes per side for medium-rare with an internal temperature of 125 degrees F. Remove from the heat and set aside to rest, about 10 minutes. Squeeze the juice of the lime on the rested steak and slice against the grain.
• For the salad: Cook the udon noodles according to the package instructions.
• In a small bowl, combine the avocado or vegetable oil, soy sauce, vinegar, honey, mustard, sesame oil, garlic, ginger, salt and lime juice. Whisk thoroughly to combine and set aside.
• In a large bowl, combine the cabbage and kale. Add the carrots, cilantro, mint, scallions, chiles and noodles and toss to combine. Add the dressing and toss to coat. Add the mango and gently toss. Sprinkle the salad with the peanuts. Arrange the steak over the salad.
• Divide the salad and steak among plates. Serve with lime wedges.

SPICY RICE NOODLE SALAD

Steps:

• Place noodles in a large bowl and cover with hot water. Stir and allow to soak until softened, about 15 minutes. Drain and rinse thoroughly.
• Combine garlic, rice vinegar, fish sauce, chile paste, brown sugar and salt in a bowl. Stir in green onions, carrots, basil, mint, and cilantro. Toss in rice noodles, peanuts, and sesame oil. Allow to sit for 30 minutes to absorb flavors. Garnish with additional green onions and peanuts. If using, top with grilled chicken and Fresno chiles.

SPICY ASIAN CELLOPHANE NOODLE SALAD

Steps:

• Place eggs in a saucepan with enough cold water to cover, and bring a boil. Remove from heat, cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
• Heat the oil in a skillet over medium heat, and cook the onion and zucchini until tender. Mix in the tofu, and continue to cook and stir until browned on all sides.
• With a mortar and pestle, grind the garlic and Thai chiles into a fine paste. Mix with the fish sauce, lime juice, sugar, and salt.
• Bring 1 quart water to boil in a pot. Turn off heat, and soak the cellophane noodles in the hot water 1 minute, or until soft.
• In a large bowl, toss together the eggs, tofu mixture, garlic and chile paste, noodles, and lettuce.