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):
- Steak
- Dressing
- Noodles
- Cucumbers
- Red Onion
- Mango
- Lettuce
- Almonds
Enjoy!
Thai Noodle Salad
Ingredients
- 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)
Dressing
- 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
Instructions
- 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.
Tips & Tricks
Nutrition Information
Sous Vide NY Strip Steak
Ingredients
- 6 oz NY strip steak, trimmed
- oil and butter for searing
- salt and pepper to taste
Instructions
- 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).
Tips & Tricks
Nutrition Information
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