Spicy Beef or Chicken Asian Noodle Salad
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 453.59 g vermicelli (can use less)
- 709.77-946.36 ml cooked beef, sliced into strips
- 2 large carrots, grated (squeeze out any moisture with your hands, or use sliced red onion)
- 1 red bell pepper, cut into small sticks
- 236.59 ml unsalted peanuts
-
DRESSING
- 78.78 ml creamy peanut butter (do not use homemade for this)
- 59.14 ml soy sauce
- 29.58 ml rice vinegar
- 29.58 ml chili-garlic sauce
- 14.79 ml packed light brown sugar
- 14.79 ml fresh ginger, peeled and minced
- 44.37 ml chicken broth (you might need more to thin dressing)
- salt and pepper
directions
- To make the dressing: combine all the dressing ingredients in a processor (except salt and pepper) blend well.
- Season with salt and pepper.
- Refrigerate the dressing until ready to use.
- Cook the pasta in boiling salted water until JUST firm-tender (do not overcook pasta!) drain, and rise under cold water, drain again.
- Transfer the pasta to a large bowl.
- Add in cooked beef, carrots, green onion, bell pepper; toss to combine well.
- Pour the dressing over and toss to blend, adding in more broth if the dressing is too thick.
- Season with salt and pepper.
- Sprinkle with peanuts.
- Delicious!
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Reviews
-
I thought this was good, but it turned out a little too spicy for us. 2 T of chile-garlic sauce is a LOT. I also think I should have thinned the sauce more, because I don't think it distributed evenly. I used some leftover steak (some of it with Recipe #93439 which might have added to the heat) and also leftover Recipe #85373 because I didn't have as much beef left as I thought.