One weekend, I felt like making myself a refreshing noodle salad and being that the night before I had made a stir-fry at home, I used some of the leftover ingredients and sauce again for this cold noodle salad. I left it to cool down for about 1/2 an hour and served it on a bed of fresh baby spinach. This is a healthful and satisfying recipe that you can make yourself for lunch. This recipe is very vegetarian-friendly and gluten-free. *NOTE: This recipe is based on a stir-fry meaning you can add in and take out whatever ingredients you want (i.e. snow peas, bell peppers, more spices if you like heat, etc.). Coral Springs Teen Cook-Off Menu: Appetizer: Grilled Russet, Red Skin, and Purple Peruvian Potato Fries served with a Peanut Sauce Main Course: Grilled Sticky Asian-glazed Rib-eye Steak served with a grilled Asian slaw. Two years ago, at the Coral Springs Teen Cook-Off 2011, my team and I took a typical football meal (steak, fries, and coleslaw) and gave it an Asian flare. Not only that, but the competition rules stated that everything had to be grilled. From the grilled slaw to the grilled fries and even the grilled rib eye steaks, everything was grilled and here's how:
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July 2014
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