Mongolian Beef Noodle Bowls

Gluten-Free Mongolian Beef Noodle Bowls taste just like the popular take out dish but swap rice for chewy rice noodles instead!

Mongolian Beef Noodle Bowls

Ingredients :

• 8oz gluten-free rice noodles
• 1/2 cup LOW-SODIUM gluten-free Tamari or soy sauce (dish will not be GF if using soy sauce)
• 1/3 cup brown sugar
• 1/4 cup water
• 1/4 teaspoon red chili pepper flakes (or more or less)
• 2 Tablespoons grapeseed or vegetable oil, divided
• 1lb flank steak, sliced very thin against the grain
• salt and pepper
• 5 green onions, green parts chopped into 2" pieces, white and light green parts into 1/2" pieces
• 3 cups coleslaw mix
• 1/2 teaspoon freshly grated ginger (from 1" piece of ginger)
• 3 garlic cloves, minced

Directions :

1. Pre-soak rice noodles according to package directions then drain and set aside. Meanwhile, in a small bowl whisk together tamari or soy sauce, brown sugar, water, and red chili pepper flakes then set aside.
2. Heat 1/2 Tablespoon oil in a wok or large nonstick skillet over heat that's just a touch below high. Make sure oil is very hot before adding 1/3 of the beef in an even layer in the bottom of the wok. (If oil is not hot enough or you overcrowd the wok, the beef will steam vs sear.) Season lightly with salt and pepper then allow beef to form a crust on the bottom before flipping and stir frying until just barely cooked through. Remove beef to a plate then repeat with remaining beef, using 1/2 Tablespoon oil to stir fry each batch, and then set the plate aside.
3. Heat remaining 1/2 Tablespoon oil in the wok then add green onions and coleslaw mix, season lightly with salt, and then stir fry until coleslaw begins to wilt, 1-2 minutes. Add ginger and garlic then stir fry for another 30 seconds.
4. Add drained noodles and sauce to wok then stir fry until noodles are tender, 3-4 minutes. Remove wok from heat then add beef and toss until warmed through, and then serve.

Full Recipes Source : iowagirleats.com

20 MINUTE SPICY THAI NOODLE BOWLS

These 20 minute thai noodle bowls are so easy to whip up! They're packed full of sweet and spicy Thai flavor!

20 MINUTE SPICY THAI NOODLE BOWLS

Ingredients :

• 1 lb. spaghetti
• ¼ c. vegetable or canola oil
• 1½ tsp. sesame oil
• 5 tbsp. soy sauce
• 2 tsp. rice vinegar
• ½ tsp. Sriracha (more to taste)*
• ¼ c. peanut butter
• 2 tbsp. honey
• 2 cloves garlic, minced
• 1 green onion, minced
• ½ red bell pepper, thinly sliced
• 1 carrot, julienned
• ⅓ c. cilantro, chopped
• ½ c. dry roasted peanuts (I used Planters), chopped and whole
• ¼ tsp. crushed red pepper flakes
• 2 tbsp. sesame seeds

Directions :

1. Bring a large pot water to boil. Add spaghetti and cook till al dente.
2. Meanwhile, in a small mixing bowl, combine the vegetable oil, sesame oil, soy sauce, rice vinegar, Sriracha, peanut butter, honey, minced garlic and minced green onion. Whisk vigorously until smooth.
3. Drain the noodles and return to the same large pot. Add the sauce, red bell pepper, carrot, cilantro, peanuts, crushed red pepper flakes and sesame seeds. Toss until combined, serve and garnish as desired.

Full Recipes Source : lifemadesimplebakes.com

Italian Drunken Noodles, and Shaking Things up a Bit

From time to time, life needs to be shaken up just a little to keep things fresh and moving in a forward direction; to keep the circulation strong so that stagnation doesn’t set in in various areas.

Italian Drunken Noodles, and Shaking Things up a Bit

Ingredients:

• Olive oil
• 4 spicy Italian sausage links, casings removed
• 1 large onion, quartered and sliced thinly
• 1 ½ teaspoons salt
• 1 teaspoon Italian seasoning
• ½ teaspoon cracked black pepper
• 1 red bell pepper, cored and thinly sliced
• 1 yellow bell pepper, cored and thinly sliced
• 1 orange bell pepper, cored and thinly sliced
• 4 cloves garlic, pressed through garlic press
• ½ cup white wine (I used Chardonnay)
• 1 (28 ounce) can diced tomatoes with juice
• 2 tablespoons flat-leaf parsley, chopped
• ¼ cup fresh basil leaves, julienned, divided use
• 8 ounces Pappardelle noodles, uncooked

Preparation:

1. Place a large, heavy-bottom pan or braising pot over medium-high heat; add about 2 tablespoons of olive oil
2. Once the oil is hot, crumble the spicy Italian sausage into the pan in small chunks (you want to keep the sausage fairly chunky), allowing it to brown in the oil for a few moments on each side;
3. When the crumbled sausage is browned, remove it from the pan/pot with a slotted spoon and place into a small bowl to hold for a moment;
4. Next, add the sliced onion into the pan with the sausage drippings, and allow it to caramelize and become golden for roughly 5 minutes or so, stirring to keep it from burning (add a touch more olive oil, if necessary);
5. Once the onion starts to become golden, add the salt, Italian seasoning and cracked black pepper, and stir to combine, then add in the sliced bell peppers, and allow those to saute with the onion for about 2 minutes until slightly tender and golden;
6. Next, add in the garlic, and once it becomes aromatic, add in the white wine and allow it to reduce for a few moments, until almost completely reduced;
7. Next, add in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan, and gently fold the mixture to combine; allow it to gently simmer for about 3-4 minutes to blend the flavors, then turn the heat off;
8. To finish the sauce, drizzle in about 2-3 good tablespoons of the olive oil to create a silky, rich flavor, and add in the chopped parsley and about half of the julienned basil; stir, and keep warm while you prepare the noodles.
9. Prepare the pappardelle noodles according to instructions on package; then, drain the noodles very well, and add them directly into the sauce, using tongs to gently toss and combine the pappardelle noodles with the sauce and all of the ingredients in it; check the seasoning to see if you need to add any additional salt or pepper.
10. To serve, add equal portions of the “Drunken” noodles to bowls, and garnish with a sprinkle of the remaining julienned basil; you can even top with shaved Parmesan, if desired, and an extra drizzle of olive oil.

Full Recipes Source : thecozyapron.com

STICKY GARLIC NOODLES {AN’S FAMOUS GARLIC NOODLES COPYCAT, 15 MINUTES, GLUTEN-FREE}

Crazy Good Sticky Garlic Noodles, An's Famous Garlic Noodles Copycat. Gluten Free, Paleo and Vegan recipe options too!

STICKY GARLIC NOODLES {AN’S FAMOUS GARLIC NOODLES COPYCAT, 15 MINUTES, GLUTEN-FREE}

Ingredients :

• 8 oz of gluten-free noodles brown rice, quinoa noodles, zucchini noodles, etc
• 3 tablespoons butter or ghee, or vegan butter spread
• 1/2 cup green onions plus a few extra tablespoons for garnish, chopped
• 3 garlic cloves diced
• 2 tablespoons of coconut sugar or brown sugar
• 2 tablespoons of tamari or soy sauce
• Optional: 1/2 tablespoon oyster sauce

Instructions :

1. Boil the noodles according to directions until al dente, drain, and set aside (add some butter so they don't stick together after draining).
2. Meanwhile in a saucepan over medium-high heat melt the butter.
3. Add the green onions and garlic and stir for about 1 minute until fragrant.
4. Add the sugar and stir vigorously until it is completely dissolved.
5. Add tamari (or soy sauce), and mix in thoroughly.
6. Toss the noodles with the sauce, plate and garnish with fresh green onions.

Full Recipes Source : kelleyandcricket.com

Creamy Tomato Alfredo Linguine

Peas and prosciutto optional since the sauce is phenomenal on its own. However, it's also really great with cooked, chopped bacon or seafood, like shrimp or crab. Try it with other pastas too, like ziti, penne, fusilli, fettuccine, etc.!

Creamy Tomato Alfredo Linguine

Ingredients:

• 1 pound linguine (any other pasta is fine and fresh is ideal since sauces cling better to fresh pasta)
• kosher salt
• 3 tablespoons olive oil
• 4 cloves garlic, chopped finely
• 1 shallot, chopped finely
• 1 35-ounce can Italian plum tomatoes (preferably San Marzano) with liquid
• kosher salt and freshly ground black pepper to taste
• red hot pepper flakes (the amount depending on how hot you like it)
• 1½ cups fresh or frozen peas (optional)
• 1 cup heavy cream
• ¼ lb sliced prosciutto (optional, but taste it before buying if using; you don't want it too salty)
• 2 tablespoons unsalted butter
• 1 cup freshly grated Parmigiano-Reggiano or freshly grated Parmesan cheese
• chopped fresh Italian parsley (optional)

Directions:

1. In a large pot, bring 6 quarts of water plus a generous pinch plus plus of kosher salt to a boil (about 1 tablespoon per 2 quarts water, so 3 tablespoons in this case). Taste the water, it should be salty like the ocean.
2. While waiting for the water to boil, pour the can of tomatoes with juice into the work bowl of a food processor. DO NOT turn on the processor at full speed because you will end up with pink foam. Just pulse until you have a smooth puree. If you want a chunkier sauce, just dump the can of tomatoes and juice into a large bowl and crush the tomatoes with your impeccably clean hands.
3. Over medium heat, heat the 3 tablespoons of olive oil in a large, deep pan or skillet. Add the chopped garlic and chopped shallot to the oil. Saute until soft and translucent, then slowly pour in the pureed tomatoes and their juice. Bring the tomato sauce to a boil, then lower the heat to a simmer, seasoning it with salt and pepper to taste as it simmers (go easy on the salt because of the cheese that will be added). If you're using the red hot pepper flakes, add them now. Simmer until it reduces a bit about 10 to 15 minutes tops.
4. While the tomato sauce simmers, add the linguine to the boiling pot of water and cook until al dente (about 6 to 8 minutes, keep checking by biting into a strand). In the mean time, once the sauce has simmered for 10-15 minutes, stir in the 2 tablespoons of butter, then add the peas (if using) and let them cook for 2 to 4 minutes, depending on their size (fresh peas are bigger). Slowly pour the cream into the sauce, swirling the pan and stirring, then add the sliced prosciutto (if using), stirring to distribute it evenly.
5. Immediately drain the linguine, pouring some of the pasta water into a cup in case you need to thin the sauce once the cheese is added. If your pan or skillet is big enough, dump all the linguine right into the sauce and toss, adding all the parmigiano-reggiano cheese at once and tossing over the heat until it coats the linguine. If your skillet or pan isn't big enough, dump the pasta into a large bowl and pour the sauce and cheese on top of it, tossing until all the pasta is coated.
6. If the sauce is too thick once tossed with the linguine, thin it out with some of the reserved pasta water.
7. Top with the chopped parsley (if using), some more fresh ground pepper, if needed, and serve immediately, passing extra Parmigiano-Reggiano or freshly grated Parmesan cheese.

Full Recipes Source : www.parsleysagesweet.com

Quick and Easy Beef Noodle Stir Fry

This Quick & Easy Beef Noodle Stir Fry can be made in just 20 minutes! Tender beef, fresh veggies, and noodles tossed together in a delicious savory sauce.

Quick and Easy Beef Noodle Stir Fry

INGREDIENTS (with Amazon Links)

For the sauce/marinade:

• 2/3 c. reduced-sodium soy sauce
• 2/3 c. beef broth
• 2 Tbsp. brown sugar
• 4 cloves garlic minced
• 2 tsp. minced ginger
• 1 tsp. cornstarch

For the stir fry:

• 1 lb. boneless beef sirloin steak sliced thin
• 1 lb. linguini noodles
• 4 tsp canola oil divided
• 1 red bell pepper sliced thin
• 1 onion sliced thin
• 2 carrots sliced into match-sticks
• 2 c. broccoli florets
• 1-2 c. cabbage shredded
• sesame seeds to taste (optional)

INSTRUCTIONS :

1. Combine soy sauce, broth, brown sugar, garlic, and ginger in a small mixing bowl. 
2. Place half of the mixture in a gallon-sized Ziploc bag, add sliced beef, seal (pressing as much air out as you can), and refrigerate for at least 2 hours.
3. Add cornstarch to remaining mixture in bowl and stir until smooth, cover and refrigerate until ready to use.
4. Prepare linguini noodles according to package directions.
5. While noodles are cooking, heat 2 tsp. oil in a large skillet over medium-high heat and add steak slices, discarding excess marinade. 
6. Stir-fry until just browned, remove steak from skillet and set aside.
7. Add remaining oil to the same skillet and stir-fry peppers, onion, carrots, and broccoli until onions become clear and soft. 
8. Add cabbage and beef to the skillet and cook until cabbage becomes soft.
9. When noodles are done cooking, drain and toss with beef/vegetable mixture, adding the reserved sauce mixture. Toss until noodles are coated in sauce. 
10. Top with sesame seeds and serve immediately.

Full Recipes Source : www.favfamilyrecipes.com

Piña Colada Mimosas

This is the perfect drink to sip beachside (or poolside) this summer.

Piña Colada Mimosas

INGREDIENTS :

• 1 c. sugar
• Pineapple wedge, for rimming glasses
• 1 c. pineapple juice
• 1/2 c. coconut rum
• 1 bottle prosecco
• Pineapple slices, for garnish
• Maraschino cherries, for garnish

DIRECTIONS :

1. In a small dish, pour sugar. Rim glasses with pineapple wedges then dip in sugar.
2. Pour 1/4 cup pineapple juice and 2 ounces coconut rum into each flute then top with prosecco.
3. Garnish with a pineapple slice and a maraschino cherry and serve.

Full Recipes Source : www.delish.com