Asian Steak and Noodle Salad Recipe

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Asian Steak and Noodle Salad
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  1. Marinate and grill steak: 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.
  2. Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
  3. 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.
  4. Transfer steak to a cutting board and let stand, uncovered, about 15 minutes.
  5. Assemble salad while steak rests: Whisk together lime juice, water, sugar, fish sauce, and red-pepper flakes in a bowl until sugar is dissolved, then stir in shallots.
  6. 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.
  7. Combine apples, greens, and mint in a large bowl. Add 1/2 cup dressing and toss well to coat.
  8. Thinly slice steak across the grain.
  9. 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.
  10. *Found in Asian markets and .
  11. Cooks' notes: ·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. ·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. ·Dressing can be made 3 hours ahead and kept, covered, at room temperature.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4269.75 Kcal (17877 kJ)
Calories from fat 3857.51 Kcal
% Daily Value*
Total Fat 428.61g 659%
Cholesterol 102.79mg 34%
Sodium 6688.55mg 279%
Potassium 1202.85mg 26%
Total Carbs 75.83g 25%
Sugars 15.76g 63%
Dietary Fiber 7.72g 31%
Protein 38.94g 78%
Vitamin C 28.4mg 47%
Vitamin A 2mg 66%
Iron 241.7mg 1343%
Calcium 210.4mg 21%
Amount Per 100 g
Calories 450.13 Kcal (1885 kJ)
Calories from fat 406.68 Kcal
% Daily Value*
Total Fat 45.19g 659%
Cholesterol 10.84mg 34%
Sodium 705.14mg 279%
Potassium 126.81mg 26%
Total Carbs 7.99g 25%
Sugars 1.66g 63%
Dietary Fiber 0.81g 31%
Protein 4.11g 78%
Vitamin C 3mg 47%
Vitamin A 0.2mg 66%
Iron 25.5mg 1343%
Calcium 22.2mg 21%

* 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

  • 120.3
  • 121

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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