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Cold Sesame Noodle with Ground Beef (Liang Mian – 凉面)

Cold Sesame Noodle with Ground Beef (Liang Mian – 凉面)

Cold sesame noodle is one of my all-time favorite quick meals! Today's recipe is super easy (even for beginners), using ingredients most of us already have at home. And it's satisfying on a warm or cold day. As you know, I love love love noodles so I couldn't resist trying this brand of noodles when I saw them at Whole Foods and initially at the Winter Fancy Food Show this year. All their products are non-GMO and dairy-free. Nearly all gluten-free soups, broths and convenient meals use the freshest local and organic ingredients (which is a plus!). I know some folks simply love a basic noodle with sesame sauce while omitting the protein but I find the addition of protein to be a heartier and a more satisfying meal. How do you like your noodles? Do you add protein? If so, what kind?

All products from fresh ramen, rice noodles and bone broths are available on the Nona Lim website. You can also find these products at your local retailers, including Whole Foods locations nationwide. Click here to locate the store closest to you.

Product: Tokyo Ramen
Price: $5.00
Highlight: Ramen was not too soft with just the right amount of chewiness! Each container comes with two servings.
Potential Problems: None encountered.
Splurge-Worthy? Yes!

Cold Sesame Noodle with Ground Beef (Liang Mian – 凉面)

INGREDIENTS

  • 1/2 lb Nona Lim Tokyo ramen noodles
  • 1 tablespoons finely grated ginger
  • 1 tablespoon garlic, minced
  • ½ cup smooth almond or peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoons honey
  • ½ cup sesame seeds, toasted
  • 1 tablespoon sesame oil
  • 2 eggs, shredded
  • 1/2 lb ground beef
  • 1/2 cucumber, julienned

INSTRUCTIONS

  1. Bring a pot of water to a boil. Add noodles and cook until al dente. Drain and rinse under cold water. Set aside.
  2. In a food processor, combine the ginger, garlic, almond or peanut butter, soy sauce, rice vinegar, honey, sesame seeds and sesame oil. Puree until mixture is smooth. Add 3 tablespoons of water if sauce is too thick.
  3. Using a food processor with the grating attachment or a box grater, grate the carrot and cucumber. Set aside.
  4. Cook ground beef over medium high heat until brown. Let cool and set aside.
  5. Cook the eggs over medium high heat until done. Let cool, cut into shreds and set aside.
  6. To assemble, pour sauce over the noodles, add cucumbers and ground beef, and toss. Sprinkle sesame seeds on top.
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