Thai Steak And Noodle Salad Recipe

Name: Thai Steak And Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 11/2 pounds filet mignon or other good quality steak; Marinade; 2 tablespoons soy sauce; 2 teaspoons sesame oil; 1 tablespoon minced fresh ginger; 1 clove garlic, pressed; 1 teaspoon brown sugar; Dressing; 1/3 cup fresh lime juice; 4 tablespoons orange juice; 2 tablespoons Thai fish sauce; 2 tablespoons light brown sugar; 2 teaspoons Sriracha chili sauce; 3 large cloves garlic, pressed; 4 tablespoons neutral flavored oil such as Canola; 1/2 teaspoon sesame oil; Salad; 4 ounces Chinese egg noodles (cook per package directions, drain & cool); 6 cups thinly sliced napa cabbage (1/2 a cabbage); 2 generous handfuls of baby arugula; 1/2 cup packed thai basil leaves or regular basil leaves, slivered or torn; 3 tablespoons chopped cilantro; 8-10 cherry tomatoes or grape tomatoes, halved; 1 small carrot, shredded or julienned; 1 ripe mango, pitted and sliced; 2 avocados, peeled, pitted and cut into bite sized pieces; 1/2 cup chopped scallions, white part plus 2 inches of green (1 bunch); 1 cup roughly chopped peanuts (put peanuts in a plastic baggy. Bang lightly a few times with a hammer or rolling pin)

Servings: persons

11/2 pounds filet mignon or other good quality steak
Marinade
2 tablespoons soy sauce
2 teaspoons sesame oil
1 tablespoon minced fresh ginger
1 clove garlic, pressed
1 teaspoon brown sugar
Dressing
1/3 cup fresh lime juice
4 tablespoons orange juice
2 tablespoons Thai fish sauce
2 tablespoons light brown sugar
2 teaspoons Sriracha chili sauce
3 large cloves garlic, pressed
4 tablespoons neutral flavored oil such as Canola
1/2 teaspoon sesame oil
Salad
4 ounces Chinese egg noodles (cook per package directions, drain & cool)
6 cups thinly sliced napa cabbage (1/2 a cabbage)
2 generous handfuls of baby arugula
1/2 cup packed thai basil leaves or regular basil leaves, slivered or torn
3 tablespoons chopped cilantro
8-10 cherry tomatoes or grape tomatoes, halved
1 small carrot, shredded or julienned
1 ripe mango, pitted and sliced
2 avocados, peeled, pitted and cut into bite sized pieces
1/2 cup chopped scallions, white part plus 2 inches of green (1 bunch)
1 cup roughly chopped peanuts (put peanuts in a plastic baggy. Bang lightly a few times with a hammer or rolling pin)

1
Marinate the steak Put steak in a shallow dish. Whisk soy sauce, sesame oil, ginger, garlic, and sugar. Pour over steak. Turn to coat. Marinate for 15-30 minutes at room temperature.
2
Make the dressing: Combine lime juice, orange juice, fish sauce, sugar, Sriracha and garlic in a small bowl. Pour oils in slowly while whisking, to emulsify. Set aside.
3
Cook Steak Sear the steak in a hot skillet with a tiny bit of oil for 2-3 minutes per side or to your desired doneness. Cut into bite sized slices. Toss with 2 tablespoons of dressing. Set aside.
4
Salad Toss the cooked egg noodles with 2 tablespoons of dressing and put them into a large bowl. Put all the salad ingredients, except peanuts, into the bowl with the noodles. Toss with the rest of the dressing. Add the steak. Toss. Divide salad onto 5 plates. Sprinkle with chopped peanuts. Enjoy!

2394

kcal

Calories

149

Fat

Carbs

184

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 28 ingredients. The key ingredients include: 11/2 pounds filet mignon or other good quality steak, Marinade, 2 tablespoons soy sauce, 2 teaspoons sesame oil, and more.

Yes, Thai Steak And Noodle Salad 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.

Thai Steak And Noodle Salad

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