Happy hump day everyone! I don’t know about you guys but I love love love having a salad as part of my meal prep every week. Some weeks they’re plain Jane, other weeks they’re a little more fun…this week is a fun week with this Thai Noodle Salad!
There’s this cool little restaurant that’s walking distance from my place in San Antonio – think: big patio area, dog friendly, nice indoor dining area if it’s too hot out, good bites, good drinks. Anyway, they have a few salads on the menu but their Thai Steak Salad always draws me in and does not disappoint!
I had to try my hand at recreating this awesomeness at home. Although I didn’t get it exactly right, I still think it’s a pretty damn delicious at home version. Besides, who doesn’t love noodles on a salad? Isn’t it fun? Don’t even get me started on the steak.
Okay never mind, go ahead and get me started on the steak, because YUM. I recently bought a sous vide and the steak perfection that thing can create makes it such a clutch kitchen gadget. (Here’s the one I own.) You get the most perfectly cooked steak, EVERY TIME. Finish it off on the grill or in a cast iron skillet (or a cast iron skillet on the grill) and you still get that incredible crust that makes a steak the treasure that we know and love ;). I don’t eat red meat often, so when I do, it better be awesome!
And btw – this steak worked great in a mason jar too! I kept them in the fridge for 2 days. I don’t think the noodles would hold up very well beyond that. Here’s how I layered it (listed bottom to top):
- Red Onion
Thai Noodle Salad
- 4 cups romaine hearts, chopped (170 grams)
- 2 cups spring mix, chopped (60 grams)
- 1 oz pancit noodles (28 grams)
- 2/3 cup mango, chopped (112 grams)
- 2/3 cup cucumber, peeled and chopped (80 grams)
- 1/4 cup red onions, diced (38 grams)
- 3 tbsp roasted almonds, chopped (20 grams)
- 2 tbsp simple syrup (or 1 tbsp sugar) (1 oz)
- 1 1/2 tbsp rice wine vinegar (0.75 oz)
- 1 1/2 tbsp lime juice (0.75 oz)
- 1/2 tbsp olive oil (0.25 oz)
- 1/2 tbsp sriracha (0.25 oz)
- 1/2 tbsp fish sauce (0.25 oz)
- 1/2 tsp garlic powder
- 1/4 tsp crushed red pepper flakes
If topping the salad with steak, cook preferred cut of steak to desired temperature using preferred cooking method (my recipe for sous vide NY strip steak follows).
Add all salad ingredients to a large bowl and toss in dressing until evenly coated. Divide into 2 serving bowls. Top with steak or other protein before serving, if desired.
Note: The nutrition info does NOT include the steak since the protein/fat content is highly dependent on the cut of steak you use. The recipe and nutrition info for sous vide NY strip steak follows.
Sous Vide NY Strip Steak
- 6 oz NY strip steak, trimmed
- oil and butter for searing
- salt and pepper to taste
Pre-freeze steak on a sheet pan, then vacuum seal it.
Place vacuum sealed steak into 131 degrees F water for 1 hour (can leave it for up to 4 hours).
Remove steak from vacuum sealed bag, pat dry, and season with salt and pepper. Allow it rest a few minutes while you pre-heat a cast iron skillet.
Add 1/2 tbsp of avocado oil to a cast iron skillet and heat over medium high heat just until skillet begins to smoke.
Lay steak into skillet and add 1/2 tbsp butter. Quickly sear steak on each side (and edges), flipping every 15-30 seconds until browned, but no more than 2 minutes total.
Slice and serve the steak immediately (there's no need to rest a sous vide steak).
Nutrition info is for steak only.
I use this sous vide cooker.