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Thai Noodle Salad

Prep Time30 minutes
Cook Time5 minutes
Total Time35 minutes
Servings: 2 servings
Calories: 282kcal

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.

Notes

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.

Nutrition

Calories: 282kcal | Carbohydrates: 40g | Protein: 7g | Fat: 13g | Sodium: 736mg | Potassium: 655mg | Fiber: 6g | Sugar: 23g