Spicy Steak Noodle Bowl With Sesame Soy Dressing Recipes

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SPICY PORK NOODLE BOWL



Spicy Pork Noodle Bowl image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 8-ounce package thin Chinese noodles
1/4 cup plus 2 teaspoons vegetable oil
12 ounces ground pork
1 tablespoon minced peeled fresh ginger
1/4 cup low-sodium chicken broth
1/2 cup chopped bread-and-butter pickles, plus 1/4 cup brine from the jar
1/4 cup plus 2 tablespoons low-sodium soy sauce
1/4 cup toasted sesame seeds
1 tablespoon Asian chili-garlic sauce
2 teaspoons packed light brown sugar
2 Persian cucumbers, halved lengthwise and thinly sliced
1 cup cherry or grape tomatoes, chopped

Steps:

  • Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain and toss with 2 teaspoons vegetable oil.
  • Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the pork and 2 teaspoons ginger; cook, breaking up the meat with a wooden spoon, until lightly browned, about 3 minutes. Add the chicken broth, pickles and 2 tablespoons each pickle brine and soy sauce and cook, scraping up any browned bits, until the liquid evaporates, about 4 minutes.
  • Meanwhile, puree 3 tablespoons toasted sesame seeds in a blender until finely ground, about 15 seconds. Add the remaining 3 tablespoons vegetable oil and puree until smooth. Add 1/4 cup water, the chili-garlic sauce, brown sugar and the remaining 1/4 cup soy sauce, 2 tablespoons pickle brine and 1 teaspoon ginger; puree until combined.
  • Top each serving of noodles with the sesame dressing, pork, cucumbers and tomatoes. Sprinkle with the remaining 1 tablespoon sesame seeds.

SPICY NOODLES WITH SESAME DRESSING



Spicy Noodles With Sesame Dressing image

Provided by Moira Hodgson

Categories     quick, side dish

Time 14m

Yield 6 to 8 servings

Number Of Ingredients 12

1 pound thin egg noodles (fresh if possible)
1 tablespoon peanut oil
3 tablespoons Chinese sesame oil
4 tablespoons sesame seed paste (tahini)
3 tablespoons dark soy sauce
2 tablespoons brewed tea
1 tablespoon chili oil
1 teaspoon sugar
6 scallions, chopped
1 clove garlic, minced
2 teaspoons fresh ginger root, minced
Coarse salt and freshly ground pepper to taste

Steps:

  • Bring six quarts water to boil. Add the peanut oil and cook the noodles for three to four minutes, or until al dente. Drain and refresh under running cold water.
  • Place the noodles in a large serving bowl and add one tablespoon sesame oil. Toss to prevent them from sticking together and set them aside.
  • Mix together the remaining ingredients until you have a smooth sauce. If necessary, thin with a little olive oil. Correct seasoning and pour the dressing over the noodles. Toss thoroughly and serve at room temperature.

Nutrition Facts : @context http, Calories 329, UnsaturatedFat 10 grams, Carbohydrate 44 grams, Fat 13 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 344 milligrams, Sugar 2 grams, TransFat 0 grams

SOY & SESAME STEAK NOODLE STIR FRY



Soy & Sesame Steak Noodle Stir Fry image

You can use striploin steak here if you like, it's important the steak is cut into thing strips to cook it evenly and quickly. To do the carrot ribbons, I like to use a peeler to give nice long thin ribbons.

Provided by Donal Skehan

Categories     main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 12

3 tablespoons sunflower oil
250 grams (9 ounces) sirloin or rib-eye steak, thinly sliced
1 tablespoon toasted sesame seeds
200 grams (7 ounces) dried udon noodles
4 baby bok choy, quartered
1 carrot, sliced into ribbons
1 1/2 tablespoons rice wine vinegar
4 tablespoons soy sauce
2 tablespoons oyster sauce
Handful of cilantro leaves
Handful of mint leaves
Sea salt

Steps:

  • Make sure you have a large pot of salted water at boiling point over a high heat. Have a frying pan over a high heat also.
  • Add the noodles to the saucepan of boiling water for 3 to 4 minutes, then drain.
  • While the noodles are cooking add 2 tablespoons of the oil to the frying pan, season the beef and sprinkle with half the sesame seeds. Add to the pan and fry for 30 seconds on each side just enough for it to turn brown and nicely char. Set aside on a plate.
  • Add the remaining tablespoon of oil to the pan along with the vegetables and toss over high heat to soften them slightly. Add a splash of water along with the rice wine vinegar, soy sauce and oyster sauce let them steam for a minute then return the beef to the pan and toss along with the drained noodles. Serve with the cilantro leaves and mint over the top and remaining sesame seeds.

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