Asian Steak and Noodle Salad Recipe

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Asian Steak and Noodle Salad
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  1. Special equipment: an adjustable-blade slicer
  2. Marinate and grill steak:.
  3. Whisk together fish sauce, ginger, garlic, soy sauce, and sugar in a small bowl until sugar is dissolved. Pour marinade into a large sealable plastic bag. Pat steak dry and place in bag, then press out excess air and seal bag. Turn bag over 2 or 3 times to coat meat, then place in a shallow dish (in case of leaks) and chill at least 4 hours and up to 8. Bring steak to room temperature 30 minutes before grilling.
  4. Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
  5. Remove steak from marinade (discard marinade) and pat dry with paper towels. Grill, uncovered unless using a gas grill, over direct heat, turning over once, until medium-rare, 12 to 14 minutes total.
  6. Transfer steak to a cutting board and let stand, uncovered, about 15 minutes.
  7. Assemble salad while steak rests:.
  8. Whisk together lime juice, water, sugar, fish sauce, and red-pepper flakes in a bowl until sugar is dissolved, then stir in shallots.
  9. Cook noodles in a 5-quart pot of boiling salted water until just tender, 4 to 5 minutes. Drain in a colander, then rinse under cold water and drain well. Transfer to a bowl and toss with 1/2 cup dressing. 3Working around core of each apple, cut thin slices (about 1/8 inch thick) with slicer, then stack slices. Cut slices lengthwise into 1/4-inch-wide matchsticks.
  10. Combine apples, greens, and mint in a large bowl. Add 1/2 cup dressing and toss well to coat.
  11. Thinly slice steak across the grain.
  12. Arrange noodles on a large platter and mound greens on top of noodles. Arrange steak slices on greens and sprinkle with peanuts. Serve at room temperature with remaining dressing on the side.
  13. Cooks' notes:.
  14. • Packaged Asian salad mix can be found at many supermarkets, or you can use a blend of greens such as tatsoi, mizuna, baby arugula, mustard greens, or pea shoots.
  15. • If you aren't able to grill outdoors, steak can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat, turning over once, until medium-rare, 12 to 14 minutes total.
  16. • Dressing can be made 3 hours ahead and kept, covered, at room temperature.
  17. *Found in Asian markets and .
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2512.54 Kcal (10520 kJ)
Calories from fat 2017.43 Kcal
% Daily Value*
Total Fat 224.16g 345%
Cholesterol 273.1mg 91%
Sodium 6370.65mg 265%
Potassium 1081.59mg 23%
Total Carbs 78.25g 26%
Sugars 50.94g 204%
Dietary Fiber 5.79g 23%
Protein 37.59g 75%
Vitamin C 16.9mg 28%
Vitamin A 1.5mg 49%
Iron 181.2mg 1007%
Calcium 303.6mg 30%
Amount Per 100 g
Calories 329.98 Kcal (1382 kJ)
Calories from fat 264.96 Kcal
% Daily Value*
Total Fat 29.44g 345%
Cholesterol 35.87mg 91%
Sodium 836.69mg 265%
Potassium 142.05mg 23%
Total Carbs 10.28g 26%
Sugars 6.69g 204%
Dietary Fiber 0.76g 23%
Protein 4.94g 75%
Vitamin C 2.2mg 28%
Vitamin A 0.2mg 49%
Iron 23.8mg 1007%
Calcium 39.9mg 30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 68.1
  • 69

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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