Thursday, 1 September 2011

New-dle Salad

Don't you love stabbing your fork into a big bowl of veggies? Enjoying the crisp sound of every crunchy bite? And cool, fresh, good-for-you feeling that you get after eating salad?

Well, this is a salad recipe. But it's no ordinary salad.

And if you answered no to the questions I just asked... you might just love this recipe too. Because this is an Asian noodle salad. 

This isn't one of those healthy creations with veggies on top of veggies, but I think that if you eat enough of those you deserve to enjoy a pile of dressed up, beefy noodles too. 

Plus I always include veggies in my dinner, so there are some token healthy bites nestled between the lovely noodles. 

And even though my dish might not be the prettiest presented dish you've ever seen, try it anyway because it tastes better than it looks!

Asian Noodle Salad

1/2 package of thin rice noodles
1 - 2 tablespoons of olive oil
3 medium steaks, seasoned with salt and pepper
1/4 cup soy sauce
1/4 cup sesame oil
1/4 cup rice vinegar 
3 tablespoons brown sugar
1 medium zucchini, sliced into thin circles or grated 
3 medium carrots, sliced into thin circles or grated
1 1/2 cup of thinly sliced broccoli florets 
2 tablespoons of black or white sesame seeds

1. Bring a large pot of water to a boil and place noodles when the water begins to boil. Remove the pot from the heat and cook noodles for about 3 minutes. 

2. Drain noodles right away and rinse with cool water to cool them. Toss with a tablespoon or so of olive oil to preheat them from sticking to each other and set aside. 

3. Bring a grill or a frying pan to medium high heat and cook steaks to your desired doneness. Let them rest before slicing into thin slices on a bias. 

4. Combine soy sauce, sesame oil, rice vinegar, and brown sugar in a small bowl to form a dressing. Mix to combine and set aside. 

5. You can choose if you want to enjoy your veggies raw in the salad or if you want like to lightly saute them with the last tablespoon of olive oil. 

I do love a crunch in my salad and the noodles and beef are always a bit warm enough to gently warm the veggies, so I always choose to leave them raw. 

6. Combine the noodles, slices of beef, dressing, and veggies in a large bowl. Toss to combine and sprinkle each serving with a few sesame seeds. 

This salad is best eaten right when it's made, but you can take leftovers for lunch the next day. 

If there is any left!

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