Asian-Style Beef and Noodle Salad with Cucumbers

Name: Asian-Style Beef and Noodle Salad with Cucumbers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces thin rice noodles; 1/4 cup soy sauce; 1/4 cup canola or vegetable oil; 2 tablespoons rice wine vinegar; 2 tablespoons Asian fish sauce; Freshly squeezed juice of 2 limes; 1 tablespoon Tabasco or other hot sauce; 2 teaspoons honey; 2 garlic cloves, minced; 3 cups chopped romaine lettuce hearts (about 1 heart); 1 cucumber, peeled and diced; 1 red bell pepper, seeded and diced; 1/2 cup chopped fresh cilantro; 1/2 cup chopped roasted salted peanuts; 3/4 pound cooked steak, sliced into 1- to 1 1/2-inch strips

Servings: persons

8 ounces thin rice noodles
1/4 cup soy sauce
1/4 cup canola or vegetable oil
2 tablespoons rice wine vinegar
2 tablespoons Asian fish sauce
Freshly squeezed juice of 2 limes
1 tablespoon Tabasco or other hot sauce
2 teaspoons honey
2 garlic cloves, minced
3 cups chopped romaine lettuce hearts (about 1 heart)
1 cucumber, peeled and diced
1 red bell pepper, seeded and diced
1/2 cup chopped fresh cilantro
1/2 cup chopped roasted salted peanuts
3/4 pound cooked steak, sliced into 1- to 1 1/2-inch strips

1
Bring a large pot of salted water to a boil.
2
Cook the rice noodles according to the package directions.
3
Drain and rinse under cold water.
4
Drain well.
5
To make the dressing: In a small bowl, whisk together the soy sauce, canola oil, vinegar, fish sauce, lime juice, Tabasco, honey, and garlic.
6
Reserve 6 tablespoons of the dressing and toss the noodles with the rest.
7
In a medium bowl, combine the lettuce, cucumber, bell pepper, 1/4 cup of the cilantro, and 1/4 cup of the peanuts.
8
Divide the salad among 4 plates.
9
Top each plate with a quarter of the noodles and a quarter of the steak slices.
10
Drizzle the reserved dressing over the salads and garnish with the remaining cilantro and the remaining peanuts.
11
You can find fish sauce in the international aisle of large supermarkets.
12
It adds loads of exotic flavor to any Asian-inspired dish.

790

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 ounces thin rice noodles, 1/4 cup soy sauce, 1/4 cup canola or vegetable oil, 2 tablespoons rice wine vinegar, and more.

Yes, Asian-Style Beef and Noodle Salad with Cucumbers falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!