Asian Steak and Noodle Salad

I am trying to give you all some flavorful and healthy recipes this month – because I know everyone is trying to be good right now:-). This is a salad that I could eat once a week. It is an adapted recipe from Pioneer Woman and Iowa Girl Eats and possibly Epicurious.

I made a very similar recipe last year and I could have sworn that it was from Epicurious. However when I went to dig up the recipe I could not for the life of me find it! I knew it had flank steak, noodles and spinach. It was also Asian flavored. But for whatever reason I couldn’t find the darn recipe. So, I searched through some of my favorite blogs and found two recipes – one here and the other here.

I think what I love most about this recipe is that it is a noodle and green leaf salad. I get my pasta and my salad all in one meal! The sweet/salty soy dressing and marinated flank steak is just perfect and somewhat addicting – especially when you kick up the heat a few notches with the sriracha – YUM!

You can serve this with all of the ingredients cold or you can serve it while the steak and noodles are still slightly warm. This wilts the veggies a bit which I love.

As I am writing I am thinking about the different combinations you could do with this. You could swap out the flank steak for chicken or even tofu. You could swap out the green onions for some fried onions or even some thinly sliced red onions. I might also like this with some cashews or water chestnuts. Wow, I am getting hungry and I need to stop thinking about this salad.

Seriously, you need to try this one – sooo good!

Asian Steak and Noodle Salad
 
Ingredients
  • 1 Asian Flank Steak Recipe – Prepared
  • Dressing:
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon teaspoon honey
  • 1 Tablespoon lime juice
  • 2 cloves garlic, minced
  • 2 teaspoons fresh ginger, minced
  • Salad
  • ½ bag of baby spinach – washed
  • 12 oz angel hair pasta
  • red or yellow pepper – sliced into thin 2 inch strips
  • 3 green onions sliced thin (white and green parts)
  • Chopped Cilantro
  • handful of sunflower seeds
  • Sriracha

Instructions
  1. Cook flank steak according to directions here. Slice into thin strips.
  2. Combine dressing ingredients and set aside.
  3. Cook pasta according to directions on box.
  4. Slice peppers and green onion. Chop cilantro.
  5. To put salad together place spinach in the bottom of your salad bowl and then add pepper and green onions. Place pasta and steak on top of your vegetables. sprinkle with cilantro, sunflower seeds a sriracha if desired. Add dressing and toss to coat evenly.
  6. Enjoy!

Thai Coconut Chicken Noodle Soup

I love Thai food.

Over Christmas we were up in Maryland visiting Jim’s parents just outside of DC. After our boxing day shopping in Annapolis we decided to grab a quick lunch. My brother and sister in-law, Matt and Holly suggested a Thai restaurant they found on Yelp that got five stars.

The restaurant, Carlson’s Thai Kitchen, is part Thai restaurant, part donut shop. As soon as I heard that I was in. There is something about the combination of donuts and Thai food that just speaks to me. It was some of the best Thai food I have ever had. I just imagine that the women in the back cooking are someone’s little old Thai grandmas. It’s that kind of place – if you know what I mean. Apparently if you don’t get there early in the day they sometimes sell out of donuts. The restaurant is very unassuming and the staff is very friendly. They even gave Ella and Taylor a free donut as we were leaving.

I had a spicy Thai basil dish with wide rice noodles. It was so full of flavor and my mouth was on fire the entire time I was eating….but I couldn’t stop eating because it was sooooo good. Dilemma, right? The girls split a non-spicy noodle dish with broccoli and Taylor was literally scraping her plate (with her nose about as close to the dish as she could get it) to get every last bite. Jim had their spicy coconut chicken soup (Tom Kha Gai.) It was delicious.

Our visit to Carlson’s left me with some serious Thai cravings. I have thought about recreating that soup for a while now and last week I finally did it. My soup was delicious and I think it captured the flavors of the soup at Carlson’s really well. I wanted some noodles even though Carlson’s soup didn’t have any.

I used light coconut milk but you could certainly use the regular milk. Many recipes actually say to only use the full-fat version. I probably would have, but Trader Joe’s only has the light. It was still perfect. I used homemade broth but just use whatever broth you have. I found the bean thread noodles at the Asian market over in Cary, but I am pretty sure you can find these noodles at many grocery stores. If you just can’t find them then you could use angel hair or even some ramen noodles. I just really like the texture of the thin rice noodles. I think sometimes they are called rice vermicelli.

If you like Thai food I highly recommend this soup. It’s sooooo good. Jim thought it was great (which says a lot) and the girls even liked the noodles and the chicken. Enjoy!

Try these other Thai dishes from BWL….

Thai Summer Rolls

Spicy Thai Basil Chicken

Hoisin Chicken with Thai Flavors

Thai Style Curried Chicken Salad

Thai Coconut Chicken Noodle Soup
 
Ingredients
  • 1 Tablespoon Olive or Vegetable Oil
  • 2 Tablespoons Red Curry Paste
  • 3 Tablespoons grated ginger
  • 5 Cups Chicken Broth
  • 2 cans lite or regular coconut milk
  • 2 cups shredded or cubed chicken
  • 1 red pepper cut into thin 1 inch strips
  • 5-6 oz thin rice noodles
  • 3 tablespoons fish sauce
  • Juice from ½ a lime
  • 2 Tablespoons Thai Basil (can be found in a jar in the Asian section of many grocers)
  • Salt to taste
  • Optional garnish – thinly sliced jalapeño, cilantro, chopped peanuts, sriracha sauce, Thai chili paste

Instructions
  1. Over medium heat in a large pot sauté the curry paste and ginger in the oil until fragrant (about 1-2 minutes.)
  2. Add the broth, chicken and red pepper and simmer for 5 minutes and then add the coconut milk, basil, fish sauce and rice noodles. Simmer until the noodles are cooked. Add salt and lime juice.
  3. Serve with optional garnishes as desired. Enjoy!

 

Country Momma Cooks

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