Steak And Rice Noodles
Gluten Free, Asian, Dinner, Featured, Lunch

Easy Steak And Rice Noodle Salad In 6 Steps

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Steak and Rice Noodle Salad

From the mild spice from the chilis, to the crunch of the fresh vegetables, and the hint of sweetness from the hone, the recipes is close to perfect. This recipe is so easy to make, that it is exactly right after a long busy day.

Steak and Rice Noodle Salad

I found this gem on Bon App and knew that I had to try it, and I wasn’t one bit let down. The really nice thing about this is that if you do not like beef, just switch it out with chicken, pork, or even fish. Just marinate it like the recipe calls for and get ready for a healthy feast. So, whether further delay, here is an Easy Steak And Rice Noodle Salad In 6 Steps.

If you like this recipe, you may also like our Gluten Free Chicken recipe.

Please leave a comment below, rate this recipe, and be sure to follow me on social media.

Easy Steak And Rice Noodle Salad In 6 Steps

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Recipe by Don Carroll Course: Asian, Dinner, Featured, Gluten Free, LunchCuisine: AsianDifficulty: Easy
Servings

4

Cups
Prep time

20

minutes
Cooking time

8

minutes
Calories

300

kcal
Marinate

30

minutes
Total time

58

minutes

This is a great salad recipe for lunch or dinner. A lot of flavor, and just the right amount of spice.

Ingredients

  • 3 small Serrano chilis

  • 1 small Garlic clove

  • pinch pinch Kosher salt

  • 1/4 c. Fresh lime juice plus, 2 tbsp

  • 3 tbsp Fish sauce

  • 3 tbsp Honey

  • 2 tbsp Vegetable oil divided

  • 1/2 lbs Skirt steak

  • 6 oz Wide rice noodles

  • 1/2 Small head cabbage, coarsely chopped

  • 1 Piece Piece daikon peeled, thinly sliced

  • 2 Mini seedless cucumbers, thinly sliced

  • 1/2 c. Finely chopped mint, extra for serving

  • 1/2 c. Finely chopped roasted salted peanuts, extra for serving

Directions

  • Remove seeds from 2 chilis,, then finely chop with remaining chili on a cutting board. Thinly slice garlic. Sprinkle a pinch of salt over. Mash chilis and garlic with the flat side of a chef’s knife on cutting board, alternating chopping and mashing, until broken down into a coarse paste. Transfer to a large bowl. Add lime juice, fish sauce, honey, and 1 Tbsp. oil, stirring vigorously to dissolve honey.
  • Place steak in a medium bowl and pour 3 Tbsp. dressing over, holding back any pieces of chili with a spoon; reserve remaining dressing in bowl. Let steak marinate, turning every minute or so, at least 10 minutes or up to 1 hour.
  • Meanwhile, bring a medium pot of salted water to a boil. Remove from heat, add noodles, and cover. Let sit, stirring every minute to keep from sticking, until noodles are al dente,5–8 minutes. Drain and rinse under cold running water. Drain well again and set aside.
  • Combine cabbage, daikon, and cucumbers in a large bowl; season lightly with salt. Massage with your hands to release excess water. Drain off any water that pools in bottom of bowl.
  • Pat steak dry; season lightly with salt. Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Add steak and cook, turning once, until browned all over, about 4 minutes per side for medium-rare. Let rest 5 minutes before cutting into pieces.
  • Add cabbage mixture, noodles, steak, ½ cup mint, and ½ cup peanuts to bowl with reserved dressing. Toss to combine; taste and season with salt if needed. Top with more mint and peanuts before serving.

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Nutrition Facts

4 servings per container

Serving Size1 Cups


  • Amount Per ServingCalories523
  • % Daily Value *
  • Total Fat 22g 34%
    • Saturated Fat 4g 20%
  • Cholesterol 33mg 11%
  • Sodium 1447mg 61%
  • Potassium 495mg 15%
  • Total Carbohydrate 59g 20%
    • Dietary Fiber 5.8g 24%
    • Sugars 18g
  • Protein 24.7g 50%

  • Calcium 7%
  • Iron 22%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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