Asian Steak and Noodle Salad

I am trying to give you all some flavorful and healthy recipes this month – because I know everyone is trying to be good right now:-). This is a salad that I could eat once a week. It is an adapted recipe from Pioneer Woman and Iowa Girl Eats and possibly Epicurious.

I made a very similar recipe last year and I could have sworn that it was from Epicurious. However when I went to dig up the recipe I could not for the life of me find it! I knew it had flank steak, noodles and spinach. It was also Asian flavored. But for whatever reason I couldn’t find the darn recipe. So, I searched through some of my favorite blogs and found two recipes – one here and the other here.

I think what I love most about this recipe is that it is a noodle and green leaf salad. I get my pasta and my salad all in one meal! The sweet/salty soy dressing and marinated flank steak is just perfect and somewhat addicting – especially when you kick up the heat a few notches with the sriracha – YUM!

You can serve this with all of the ingredients cold or you can serve it while the steak and noodles are still slightly warm. This wilts the veggies a bit which I love.

As I am writing I am thinking about the different combinations you could do with this. You could swap out the flank steak for chicken or even tofu. You could swap out the green onions for some fried onions or even some thinly sliced red onions. I might also like this with some cashews or water chestnuts. Wow, I am getting hungry and I need to stop thinking about this salad.

Seriously, you need to try this one – sooo good!

Asian Steak and Noodle Salad
 
Ingredients
  • 1 Asian Flank Steak Recipe – Prepared
  • Dressing:
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon teaspoon honey
  • 1 Tablespoon lime juice
  • 2 cloves garlic, minced
  • 2 teaspoons fresh ginger, minced
  • Salad
  • ½ bag of baby spinach – washed
  • 12 oz angel hair pasta
  • red or yellow pepper – sliced into thin 2 inch strips
  • 3 green onions sliced thin (white and green parts)
  • Chopped Cilantro
  • handful of sunflower seeds
  • Sriracha

Instructions
  1. Cook flank steak according to directions here. Slice into thin strips.
  2. Combine dressing ingredients and set aside.
  3. Cook pasta according to directions on box.
  4. Slice peppers and green onion. Chop cilantro.
  5. To put salad together place spinach in the bottom of your salad bowl and then add pepper and green onions. Place pasta and steak on top of your vegetables. sprinkle with cilantro, sunflower seeds a sriracha if desired. Add dressing and toss to coat evenly.
  6. Enjoy!

Roasted Red Pepper and Goat Cheese Alfredo


This is a recipe that my brother Mike sent to me. He doesn’t cook, but he thought that it sounded good so he sent it my way. I was actually a bit surprised that he picked this out because I didn’t peg him for a goat cheese (or roasted peppers) kind of person, but I guess I was wrong. Mike, I will make this for you when I come up this summer….or I bet your lovely wife or mom would make it for you:-).

Do you like goat cheese? I absolutely love it and I think it goes so well with many foods. It is nice and creamy so it makes a lovely sauce and an incredible Alfredo. We had some leftover cheese after I made this and Jim mixed them in our eggs with some chives and I think they were the best eggs that I have ever had.  In my house,  Taylor is my goat cheese girl.  Ella is all about the Brie, but Taylor seems to really like her goat cheese.

Chevre is French for goat or goat cheese. In case you weren’t completely sure (I wasn’t.)

When I started writing this post I remembered that I never posted my pictures from our little trip to Celebrity Dairy this winter. Every February and March they have an open barn so that people can come to see the baby goats, eat some yummy food and enjoy the outdoors. The farm is in Siler City, North Carolina and if you are in the area I highly recommend a visit. We had a great time and I felt like we were inside a Southern Living or Gourmet Magazine photo shoot. The farm is about the goats, for sure, but there is a wonderful restaurant there and they just capture the farm to table concept perfectly.

Here are some pictures of the baby goats. Possibly some of the cutest things I have seen in a very long time. The kids were playing in a separate barn and they were running around among the visitors. Little human kids were chasing them around and they seemed to love it. They were ramming each other in the head which I captured a picture of.  They would run at full speed at each other, hit each other on the head and kind of bounce off each other.  Seriously, could they be any cuter??

This is inside their pen.  It was a sunny winter day.  I think the temps were in the upper 40’s this day.  We sat by a big bonfire and ate our cheddar and green onion biscuits and soup.  Everything was so fresh and homemade.  I want one of those biscuits now.  Sorry, I didn’t get a picture.  We also bought a few different varieties of cheese.  My favorite was the curried goat cheese, but the jalapeño was amazing, too.

Enjoy this yummy dish. It’s even better the next day!

P.S. – Thanks for sending the recipe, Mike!

Source: Adapted Slightly from Lauren’s Latest

Roasted Red Pepper and Goat Cheese Alfredo
 
Ingredients
  • 1 12 oz jar roasted red peppers drained and patted dry
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup fat-free half and half (I used half skim milk and ½ half and half)
  • 4 oz. garlic & herb goat cheese
  • ⅔ cup grated Parmigiano Reggiano cheese
  • ½ cup artichoke hearts (optional)
  • ½ lb. cooked pasta
  • ½ teaspoon crushed red pepper (optional)
  • salt & pepper, to taste
  • Fresh basil – julienned

Instructions
  1. In a large sauté pan cook onions and garlic in olive oil until tender. Add half & half, goat cheese, salt & pepper. Stir to melt goat cheese into sauce and keep warm over low heat.
  2. Chop the bell peppers into smaller pieces and add to the sauce. Stir the parm in and continue stirring until it melts into the sauce. Pour mixture into a blender and purée.
  3. Place cooked pasta in the pan. Toss with a little olive oil and crushed red pepper (if desired) and then add the sauce back in. Stir and finally add additional parm, basil and salt and pepper to taste.

 

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