Asian Noddle Salad
This Asian inspired noodle salad is perfect for the hot summer months ahead. It can be made ahead of time, stored in the refrigerator and would be great enjoyed on a picnic. I decided not to add heat, but if you enjoy a little spice, adding a tablespoon of Sriracha to the dressing would be delicious!
Chefs tip: Making dressing in a jar (like one you have recycled) allows the fat from the oil and the citrus combine more easily. Try making all your dressings in a jar!
1 package Crescent Foods Angus Beef Stir Fry
2 tablespoons Sesame Oil
1 tablespoon minced garlic
½ tablespoon grated ginger
pinch of salt
1 pound soba noodles (or other long pasta of your liking)
1 cup thinly sliced bell peppers
¼ cup green onion
½ cup thinly sliced red onion
1 ½ tablespoons sesame oil
3 tablespoons fresh lime juice
2 tablespoons chopped cilantro
½ teaspoon kosher salt
1 tablespoon sesame seeds
Lime wedges, for serving
Cook noodles according to package instructions. Set aside to allow to cool.
In a bowl, mix together sesame oil, garlic, ginger, salt and beef strips.
Heat a skillet on medium heat and cook beef for 8 minutes, but browned.
Using a jar, mix dressing ingredients; sesame oil, lime juice, chopped cilantro and salt. Shake jar until the dressing is emulsified.
Toss noodles in dressing and stir in the bell peppers, red onion and green onion.
Add the beef to the noodles and sprinkle with sesame seeds.