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Asian Rice Noodle Salad with Steak Recipe

-If you love spicy - add in a spoonful of Asian chile-garlic sauce to the dressing!
-I prefer using flank or skirt steak, 3/4" thickness. Make sure you slice ACROSS the grain (see video)
-Use any type of noodles you want - even thin spaghetti noodles or angel hair noodles. If you are using rice noodles, remember that they cook very quickly.
Prep Time 10 mins
Cook Time 10 mins
Servings 4


  • 2 cloves garlic, minced
  • 1 small nub of fresh ginger, grated
  • 2 tablespoons low-sodium soy sauce, divided
  • 4 teaspoon toasted sesame oil
  • 1 teaspoon brown sugar
  • 1 (8-ounce) steak of your choice (skirt, flank, sirloin)
  • 1 tablespoon rice vinegar
  • 1 lime, juiced (1 tablespoon)
  • 1 teaspoon sugar
  • 1 tablespoon sesame seeds
  • 1 cup shredded carrots
  • 1 large cucumber, finely chopped
  • 1 (8-ounce) package rice noodles
  • 1/4 chopped peanuts


  • To a resealable bag, add most of the minced garlic (reserve the rest for the dressing), grated ginger, just 1 tablespoon soy sauce (reserve rest for dressing), sesame oil and brown sugar. Mix well. Add in the steak, remove as much air as possible and seal. Marinate for up to overnight.
  • To make the dressing, whisk together the remaining soy sauce, remaining garlic, rice vinegar, lime juice, sugar and sesame seeds. Add in 2 tablespoons of water and whisk well.
  • Cook the noodles according to package instructions. Drain. Taste the noodle to make sure it is done.
  • Grill or broil steak for 4 minutes per side, or until done to your liking. Let steak rest for 5 minutes, then thinly slice.
  • For each bowl, toss noodles, carrots, cucumbers and steak slices with dressing. Top with chopped peanuts.
Tried this recipe?Let us know how it was!