From the Chef: Thai Noodle Salad with Beef

By Mark Marques

This coming summer season should be about easy meals, less cooking time in the kitchen and enjoying really delicious food that tantalizes your pallet and excites your taste buds. I have come up with a recipe that does just that. This easy Salad is fun to make, have the kids help! The only cooking is the noodles. You can add this recipe to your repetoire of favorites for a quick get together, summer party or an easy weekend meal. I hope you all truly enjoy this recipe.

If you have any questions or need any help or cooking advice, please contact me here at The Informer or at TheChefMark@GMail.com. Thank you.

(As with all recipes, read thoroughly and gather all ingredients prior to starting.) 

This Salad is easy to do and great for a tail gate or party setting and can be made in advance.

Ingredients:

  • 1 lb. roast beef, thinly sliced from the deli
  • ½ cup chopped fresh cilantro
  • 2 tbsp. minced garlic
  • 1 scallion bundle
  • ¼ cup Tamari sauce
  • ½ cup Thai peanut sauce
  • 1 tsp. sesame oil
  • ¼ cup soy sauce with Ponzu (or ¼ cup soy sauce with 2 tbsp. lime juice)
  • 1 lb. package of rice noodles or fettuccini pasta
  • 2 limes cut into six wedges
  • ¼ cup chopped nuts
  • Cilantro leaves for garnish 

Directions: 

Pasta:

Cook the pasta as directed on the side of the package. Drain, rinse, and set aside.

Sauce:

In a large mixing bowl, whisk together soy sauce, sesame oil, Tamari, peanut sauce, chopped cilantro and minced garlic then set aside.

Using a cutting board, remove the tops and root ends of the scallions, cut into thirds, then cut them the long way into slivers. Add them to the sauce mixture. Add in the noodles and toss well. The pasta will soak up a lot of the sauce. Add in the sliced roast beef and toss well. Top with lime wedges, chopped nuts and cilantro leaves.

Serve immediately.

Hint:

You may need some extra sauce if you are going to delay serving. If this is the case, reserve half of the soy sauce mixture and then add it right before service. Then top with lime wedges, chopped nuts and Cilantro leaves.

Mark Marques

Mark Marques is a graduate of the New York Restaurant School in New York City. He graduated with Top Honors. Mark has several years of experience in the Restaurant industry starting when he was kid working at his parent’s Italian Restaurant, Ducci’s, in Colorado. After serving in the US Navy, Mark attended culinary school and went onto work in some of the busiest eateries in the New York City, including in the Lincoln Building, the Empire State Building, Times Square, the South Street Seaport and Pier 17. Mark has also run restaurants for Club Med as well in his current city of Las Vegas. Please feel free to contact Mark at this newspaper with any questions concerning food, liquor, beer, wines, and cooking tips.

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