Are you looking for a flavorful and easy-to-make beef noodle salad bowl recipe with peanut sauce? Look no further! This delicious dish combines tender marinated beef, crispy vegetables, fresh herbs, and a creamy peanut sauce for a truly satisfying meal. With a few simple steps and pantry staples, you can create a mouthwatering salad bowl that's perfect for a quick lunch, dinner, or meal prep. Let's explore the best recipe for this delectable dish, starting with selecting the right ingredients.
Here are our top 7 tried and tested recipes!
BEEF AND NOODLES IN THAI PEANUT SAUCE
Provided by Robin Miller : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cook the noodles according to the package directions. Drain, transfer to a large bowl, and cover with aluminum foil or plastic wrap to keep warm.
- Meanwhile, in a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes.
- Heat the peanut oil in a large skillet over medium-high heat. Add the ginger and garlic and cook, stirring, for 2 minutes. Add the bell pepper and cook, stirring, for 2 minutes. Add the beef and cook, stirring, 2 minutes. Add 1 cup of the peanut sauce and simmer until the beef is cooked through, about 5 minutes.
- Transfer the beef mixture to the noodles and toss to combine, and then serve on individual plates topped with the peanuts and scallions. The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.
SOY-GINGER BEEF AND NOODLE SALAD WITH PEANUT DRESSING
Categories Salad Tea Beef Ginger Pasta Marinate Mint Peanut Summer Grill/Barbecue Watercress Soy Sauce Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 26
Steps:
- For dressing:
- Combine 1 1/4 cups boiling water and tea bags and steep 5 minutes. Place peanut butter in medium bowl. Add 3/4 cup tea, soy sauce, lime juice, and cayenne. Whisk dressing to blend well. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Mix in watercress and mint.
- For beef:
- Combine soy sauce, vinegar, ginger, honey, crushed red pepper, and cumin in large bowl; whisk to blend. Add beef and toss to coat. Marinate at room temperature at least 1 hour and up to 2 hours, stirring occasionally.
- For salad:
- Cook linguine in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain again. Transfer linguine to large bowl. Mix in sesame oil. Using vegetable peeler, cut cucumber halves lengthwise into long thin ribbons; arrange on paper towels to drain.
- Drain marinade from beef into medium saucepan; boil 2 minutes over high heat. Cool. Heat grill pan or large ridged cast-iron skillet over high heat 4 minutes. Working in batches, grill beef until just brown outside but rare inside, about 1 minute per side. Transfer beef to bowl.
- Add cucumbers, green onions, and cooled marinade to linguine. Add dressing and toss to coat. Season salad with salt and pepper. Arrange mint and watercress around edge of large platter. Mound noodle salad in center; top with beef. Garnish with peanuts and lime wedges.
BEEF NOODLE SALAD WITH STEM GINGER DRESSING
Mix leftover roast beef with noodles, peanuts, sugar snap peas and radishes for this zingy cold salad
Provided by Cassie Best
Categories Dinner
Time 20m
Number Of Ingredients 11
Steps:
- In a mixing bowl, combine the ingredients for the dressing. Tip the salad ingredients on top and mix everything together. Serve straight away, or leave in the fridge for up to 1 day.
Nutrition Facts : Calories 603 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 2.2 milligram of sodium
NOODLE BOWL WITH BEER-PEANUT SAUCE
Pour beer-peanut sauce over pasta mixture that's featured with broccoli florets and veggies - a wonderful dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 5
Number Of Ingredients 11
Steps:
- In small bowl, gradually beat beer into peanut butter with whisk until smooth. Beat in remaining sauce ingredients. Set aside.
- Cook linguine as directed on package, adding broccoli, carrots and bell pepper during last 2 minutes of cooking. Drain; return to saucepan.
- Pour sauce over pasta mixture in saucepan; gently stir to coat. Stir in green onions and cilantro.
Nutrition Facts : Calories 350, Carbohydrate 51 g, Cholesterol 0 mg, Fiber 6 g, Protein 14 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 6 g, TransFat 0 g
NOODLES AND PEANUT SAUCE SALAD BOWL
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
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
SPICY BEEF-NOODLE BOWL
This recipe is from the January '08 BHG magazine. A friend of mine made it first and let me know about it. Tasty and light, but still filling. The peanut sauce adds a bit of spice.
Provided by Chef Liane
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In dutch oven brown beef strips in hot oil over medium-high heat. Add beef broth and peanut sauce; bring to boiling.
- Stir in noodles; reduce heat. Simmer uncovered, 4 minutes, stirring occasionally to separate noodles.
- Add broccoli; return to boiling. Reduce heat. Simmer uncovered for 3 to 4 minutes more or just until noodles are tender, stirring occasionally.
- Divide beef and noodle mixture among four bowls. If desired, sprinkle servings with green onions.
Nutrition Facts : Calories 271.4, Fat 9.4, SaturatedFat 2.4, Cholesterol 85.4, Sodium 76.1, Carbohydrate 17, Fiber 0.7, Sugar 0.2, Protein 28.8
PEANUT NOODLE PASTA SALAD RECIPE BY TASTY
Here's what you need: creamy peanut butter, soy sauce, rice vinegar, sesame oil, sriracha sauce, ginger, garlic, brown sugar, water, salt, whole grain linguine, large carrots, cucumbers, red bell pepper, yellow bell pepper, green onions, chopped fresh cilantro, peanuts
Provided by Tasty
Categories Sides
Yield 8 servings
Number Of Ingredients 18
Steps:
- In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, Sriracha, water, ginger, garlic, brown sugar, and water.
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain and run under cold water to cool.
- Combine pasta with the sliced vegetables in a large bowl.
- Pour the dressing over the pasta and vegetables and mix well. Cover and chill for at least 1 hour, or overnight. To serve, garnish with chopped cilantro and peanuts.
- Enjoy!
Nutrition Facts : Calories 257 calories, Carbohydrate 28 grams, Fat 14 grams, Fiber 3 grams, Protein 8 grams, Sugar 11 grams
Tips for Making the Best Beef Noodle Salad Bowls with Peanut Sauce:
- Choose high-quality ingredients: Use fresh vegetables, tender beef, and a flavorful peanut sauce. - Marinate the beef: Marinating the beef in a mixture of soy sauce, garlic, ginger, and sesame oil enhances its flavor and tenderness. - Cook the beef properly: Cook the beef until it reaches your desired doneness, whether it's rare, medium-rare, or medium. - Prepare the vegetables in advance: Cut and prep the vegetables ahead of time to save time when assembling the salad bowls. - Make the peanut sauce ahead of time: The peanut sauce can be made up to 3 days in advance and stored in the refrigerator. - Assemble the salad bowls just before serving: This prevents the noodles from becoming soggy and the vegetables from wilting. - Experiment with different toppings: Feel free to add additional toppings of your choice, such as toasted sesame seeds, crushed peanuts, or a squeeze of lime juice.Conclusion:
Beef noodle salad bowls with peanut sauce are a delicious, healthy, and satisfying meal that can be enjoyed for lunch, dinner, or as a snack. With its vibrant flavors and textures, this dish is sure to be a hit with everyone who tries it. The combination of tender beef, crisp vegetables, and creamy peanut sauce makes this a truly unforgettable dish. So next time you're looking for a quick and easy meal that's packed with flavor, give these beef noodle salad bowls a try. You won't be disappointed!
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