Cold Noodle Salad

Name: Cold Noodle Salad
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters leftover stir fry vegetables from BBQ Beef Stir Fry; 680 grams beef chuck steak, sliced into thin strips; 1 head broccoli, cut into florets; 2 Tbsps canola oil; 2 carrots, sliced about 1/4-inch thick; 2 stalks celery, sliced about 1/4-inch thick; 2 Tbsps cider vinegar; 1 Tbsp cilantro chopped; 1 Tbsp freshly minced garlic; 1 teaspoon chopped garlic; 1 teaspoon chopped ginger; 1 Tbsp freshly minced ginger root; 1 teaspoon hot sauce; 59 milliliters light brown sugar; 1 Tbsp lime juice; 454 grams package lo mein noodles, cooked according to package directions; 2 Tbsps peanut butter; 0 teaspoons pepper; 2 scallions, sliced; 0 soy sauce; 1 Tbsp soy sauce; 2 Tbsps tomato paste; 227 grams white button mushrooms, sliced; 1 mediums yellow onion, sliced

Cold Noodle Salad

Cold Noodle Salad requires roughly 5 minutes from start to finish. One portion of this dish contains around 73g of protein, 61g of fat, and a total of 1291 calories. This recipe serves 4. This recipe covers 54% of your daily requirements of vitamins and minerals. If you have stir fry vegetables from bbq beef stir fry, cider vinegar, soy sauce, and a few other ingredients on hand, you can make it. To use up the ginger root you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert. It is a good option if you're following a dairy free diet.

Instructions

Watch how to make this recipe.

In a small bowl whisk together peanut butter, lime juice, soy sauce, and cider vinegar.

Ingredients you will need

Apple Cider Vinegar

Peanut Butter

Lime Juice

Soy Sauce

Equipment you will use

Whisk

Bowl

In a large bowl toss together cooked lo mein noodles, leftover stir fry vegetables, scallions and cilantro. Toss with dressing until all the noodles are well coated.

Ingredients you will need

Stir Fry Vegetables

Lo Mein Noodles

Green Onions

Cilantro

Pasta

Equipment you will use

Bowl

Stir-Fry: In a wok or large skillet over high heat add the canola oil.

Ingredients you will need

Canola Oil

Equipment you will use

Frying Pan

Wok

Add the beef and cook until browned, about 3 minutes. Set aside on a plate.

Ingredients you will need

Beef

To the same pan the beef was cooked in, add the carrots, celery, onions, mushrooms, ginger, garlic, and broccoli and stir-fry until slightly tender but not soft, about 3 minutes.

Ingredients you will need

Mushrooms

Broccoli

Carrot

Celery

Garlic

Ginger

Onion

Beef

Equipment you will use

Frying Pan

Remove half the vegetables and reserve for the online round 2 recipe: Cold Noodle Salad.

Ingredients you will need

Vegetable

Pasta

Add the beef back to the skillet along with half of the hoisin sauce, and toss to coat the beef. Reserve half of the lo mein noodles for the round 2 recipe: Cold Noodle Salad. Arrange the remaining half of the lo mein noodles on a serving platter and top with the beef stir-fry.

Ingredients you will need

Lo Mein Noodles

Hoisin Sauce

Pasta

Beef

Equipment you will use

Frying Pan

Hoisin Sauce: In a medium bowl, whisk all the sauce ingredients until well blended.

Ingredients you will need

Hoisin Sauce

Sauce

Equipment you will use

Whisk

Bowl

Add half to the stir-fry and save the remaining half for the next time you make a stir-fry. The extra hoisin sauce will last up to 2 weeks in a sealed container stored in the refrigerator.

Ingredients you will need

Hoisin Sauce