Posted in Recipes

Thai Inspired Noodles Recipe from Beth Mullenberg

I’ve got another recipe I can share.  This one is a little more involved and will feed an army-….Two things-you will need a very large sautee pan or skillet AND it’s a really filling, heavy meal.  Perfect for rainy, cooler days like last Sunday.  It’s also good as a leftover cold 🙂

100_4421 Thai Inspired Noodles


4 flank steaks (about the size of your hand)+

1.5 cups ginger dressing

12 oz. whole wheat angel hair pasta

2 TBsp olive oil

1 medium onion, diced

1/2 cups plus 2 TSsp chunky peanut butter

4 TBsp soy sauce

1-3 tsp dried red chili (depends on your penchant for spice)

2 TBsp rice vinegar

1 TBsp brown sugar

bok choy-washed, separated and chopped into 1 inch peices

garlice scapes, diced small for garnish (optional)

bean sprouts (optional)


1.Boil a big pot of salted water and cook the noodles per package directions.  Drain but don’t rinse.

2.In a large skillet, heat olive oil over medium high heat.  Place steak in pan and cook until brown (about 3 minutes on each side).  I like my steak slightly rare so adjust to your taste.  I wouldn’t recommend overcooking though…

3.Remove steak and place on a plate to set up.

4.Marinate the flank steak in the ginger dressing for at least 12 hours (up to 2 days)

5.Throw in onions, red pepper and ginger marinade from the steak.  Allow to cook w/pan juices until onion begins to brown.  Put in peanut butter, rice vinegar, brown sugar, and soy sauce.  Stir constantly until it becomes saucelike.  Add the noodles and the bok choy.  Keep stirring until the noodles and sauce are all mixed up.  Taste test…I sometimes need to add more of something to get it just right.  Slice the steak and serve over top.  Sprinkle w/garlic scapes.


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