This is truly scrumptious! One of best parts about this recipe is that it is served at room temperature. We like it as a side dish, but you can make it a main meal by adding cooked chicken, shrimp or beef. Is it very spicy? It has about a medium heat. To make it more or less spicy, increase or decrease the chili oil.
Spicy Asian Peanut Sesame Noodles
Servings 8
Ingredients
- 1 Tbsp peanut or canola oil
- 2 garlic cloves minced
- 2 Tbsp fresh ginger minced
- 3 Tbsp sesame oil
- 2 Tbsp balsamic vinegar
- 1 1/2 tsp salt
- 1 Tbsp hot chili oil
- 1 1/2 Tbsp sugar
- 1 pound fresh Chinese egg noodles look in produce section of grocery store
- 8 green onions thinly sliced
- 3/4 cup roasted peanuts roughly chopped
- 1/4 cup fresh basil sliced
Instructions
- Start the water to boil for the egg noodles.
- Heat the peanut oil in a small skillet until hot. Sauté the garlic and ginger for one minute.
- Place in a large bowl and whisk in the next 6 ingredients.
- Cook noodles according to package directions. Drain and rinse with cold water once cooked. Rinse until pasta becomes cool.
- Add pasta to sauce bowl and stir until pasta is well coated.
- Add sliced green onions and stir.
- Leave pasta at room temperature for at least one hour, stirring occasionally.
- Before serving, add peanuts and basil and thoroughly mix all ingredients.
Notes
To make it more or less spicy, increase or decrease the chili oil.
This dish keeps in the refrigerator for several days. Be sure to bring to room temperature before serving.
Another low calorie, delicious recipe from A Simple Celebration! This dish is great to serve for a family dinner or a dinner party.
Savory Steak Salad
Servings 4
Ingredients
- 1 1/2 Tbsp fresh ginger minced
- 4 garlic cloves minced
- 1/2 cup + 2 Tbsp reduced-sodium soy sauce
- 1/2 cup cilantro chopped
- 1 pound flank steak sliced on the angle into 1/4" slices
- 1/2 cup + 1 Tbsp extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 Tbsp sesame oil
- 1/4 tsp red pepper flakes
- Freshly ground black pepper
- 1/2 cup scallions sliced
- 10 ounces mixed greens
- 2 Tbsp toasted sesame seeds
Instructions
Marinade
- Combine 1/2 cup soy sauce with ginger, garlic and cilantro.
- Toss the sliced beef with the marinade, and let sit in refrigerator for an hour and fifteen minutes.
- Bring to room temperature on counter for 45 minutes.
Vinaigrette
- Whisk together the vinegar, sesame oil, peppers, 1/2 cup olive oil and 2 tablespoons soy sauce. Set aside.
Steak
- In a skillet, heat 1 teaspoon of olive oil over high heat.
- Remove the steak from the marinade and quickly sear for about three minutes making sure to not over cook meat (flank steak should be served medium rare).
Salad
- Place greens and scallions on 4 large plates. Top with flank steak.
- Add vinaigrette to the same skillet and cook, stirring for 1 minute.
- Pour the sauce over the steak and greens.
- Top with sesame seeds.
This recipe is from Vicki’s Australian days. She was a big fan of the Marie Claire by Donna Hay cookbooks and bought every new edition the day it hit the shelves. This one is from the “Flavours” cookbook and has less than 350 calories!
Low Calorie Seared Tuna with Ginger Noodles
Servings 4
Ingredients
- 6 1/2 ounces dry somen or soba noodles
- 1 tsp sesame oil
- 1 Tbsp vegetable oil
- 2 Tbsp fresh lime juice
- 1 tsp wasabi paste
- 1/4 cup drained pickled ginger
- 1/4 cup chives minced
- 12 ounces sashimi grade tuna cut in two pieces
- Black & white sesame seeds enough to coat tuna
- Soy sauce
- wasabi paste
Instructions
- Boil water in a large sauce pan.
- Put noodles in boiling water and cook for 2 minutes. Drain. Run cool water over noodles.
- Combine the oils, lime juice and wasabi paste and pour over noodles.
- Add the pickled ginger and chives and toss.
- Put sesame seeds on a flat plate. Press seeds into tuna until tuna is well coated.
- Heat a non-stick frying pan over high heat.
- Cook tuna on each side for 1 minute each or until just seared. Cut tuna into 3/4 inch slices.
- Divide the noodles among 4 large bowls and top with tuna.
- Serve with soy sauce and a small dab of wasabi in a separate dipping bowl.