Chile Lime Noodle Salad

Noodles are one of my favorite foods.  This includes anything that could be described as noodles.  This weekend, I was really wanting a noodle dish full of vegetables with a lean protein that we full of lime and spicy flavor that I could eat cold.  Here it is.  Toss this one all together, portion into servings and you have an easy takeaway lunch.  

Makes about 4 servings.

Chile Lime Noodle Salad

for the sauce

1/2 cup lime juice, about 4 limes

3 tablespoons brown sugar

3 tablespoons tamari or soy sauce

2 tablespoons fish sauce

2 tablespoons grapeseed oil

1 clove garlic, grated

almost 1 inch ginger, peeled, grated

chile flakes, to spicy taste

for the salad

2 boneless skinless chicken cutlets

1 teaspoon high heat oil

1 red bell pepper, seeded, thinly sliced

1 cucumber, peeled, seeded, thinly sliced

3 carrots, peeled, cut into matchsticks

5oz rice vermicelli noodles

1/2 cup crushed peanuts

1/4 cup chopped fresh cilantro

Combine lime juice, brown sugar, tamari, fish sauce, oil, garlic and ginger.  Add chile flakes to taste.  Should be spicy.  Set aside and allow flavors to mingle while other components are prepared.  

Place chicken between two pieces of plastic and pound to very thin, even thickness.  Lightly oil a skillet and place over medium high heat.  When hot, add chicken.  Cook, flipping once.  Transfer to a plate to rest.  Rest 5 minutes and chop.  Set aside.  

While cooking chicken, prepare noodles as per package instructions.  Most rice vermicelli noodles will need to be covered with boiling water and left for 3 minutes, strained and lightly rinsed.  

Toss chicken with bell pepper, cucumber, carrots, noodles, peanuts, cilantro and sauce.  Serve chilled or at room temperature.  





Skirt Steak Noodle Bowl

I love anything "_____ bowl."  Noodle bowl, burrito bowl, rice bowl, stir fry bowl.  As someone who prefers all her food touches, it's delightful to enjoy all the components of a dish cozy in a bowl.  This one started with a strong steak craving.  Skirt steak, along with flank, is great when marinated.  This is a scallion ginger marinade and the steak really soaks it up.  

If you have one of those fancy spiral vegetable cutters this is a great time to use it on the carrots and beets.  

Makes 4 servings. 

Steak Noodle Bowl

for the marinade:

 juice of 1 lime

1 inch ginger, chopped

1 clove garlic, smashed

1/4 teaspoon red chile flakes

1 bunch scallions, whites and greens diced +  divided

3 tablespoons rice vinegar

3 tablespoons tamari or soy sauce

s + p

1 lb skirt steak

for the bowl:

8 oz soda or lo mein noodles

1 bunch spinach leaves

3 red beets, peeled, cut into matchsticks

2 carrots, peeled, cut into matchsticks

cilantro leaves, for garnish

scallion greens, for garnish

for vinaigrette:

juice of 2 limes

2 teaspoons rice vinegar

1 teaspoon grated ginger 

1 teaspoon chile flakes

2 tablespoons olive oil

2 teaspoons tamari or soy sauce

pinches of salt

Let's get that steak marinating.  Combine lime juice, ginger, garlic, chile flakes, scallion whites, rice vinegar, soy, salt and pepper.  Place in bowl or large zip lock bag.  Add steak, turning to coat.  Cover or seal.  Place in fridge, flipping occasionally so all sides of steak get marinated.  Let marinate 1 hour or more. 

Remove steak from marinade.  Discard marinade.  Brush off any bits of chopped ginger, scallion, whatever and slice against the grain.  Cook in lightly oiled skillet over high heat to desired doneness.  (I like it very well done and with a char.)  Remove from pan and transfer to paper towel. 

Cook noodles, following package directions.  Rinse and drain. (Can be tossed very lightly with oil to prevent sticking.)

Make the vinaigrette.  Combine lime juice, rice vinegar, ginger, chile flakes, olive oil and soy sauce.  Add pinches of salt to balance acidity.  

Build noodle bowls with noodles, carrots, beets, spinach and steak. Drizzle with vinaigrette.  Garnish with cilantro and scallion greens. 


Ginger Lime Noodle Bowl


Noodles!  I'm frequently making demands or dreaming about noodles.   I love them.    This noodle bowl is great for lunch as it is served cold and most of the veggies are fresh and not cooked.    

Serves 4.

Noodle Bowl + Ginger Lime Sauce 

6 oz lo mein noodles  

1 broccoli, chopped

1 cup snow peas, chopped

1 red bell pepper, seeded and thinly sliced

2 carrots, match-sticked or thinly sliced

1 package brown tofu, sliced

sesame seeds

for the ginger lime sauce

juice of 2 limes

2 teaspoons olive oil

2 teaspoons agave syrup

pinch of salt

2 tablespoons fresh ginger, diced

2 tablespoon sesame oil

2 tablespoon soy sauce

Cook noodles using package instructions, usually a few minutes in boiling water.  Drain and set aside. 

Blanche broccoli and snow peas 1 minute in boiling water, drain and rinse under cold water to stop them from cooking.   

Divide cooked noodles, broccoli, snow peas, peppers, carrots and tofu in 4 portions.  Sprinkle with sesame seeds.  

In a blender, blend lime juice, olive oil, agave, salt, ginger, sesame oil and soy sauce.   Strain and spoon onto noodles and veggies.  Toss if you like and eat.