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Thai Noodle Salad
Prep Time
30 mins
Cook Time
5 mins
Total Time
35 mins
 
Servings: 2 servings
Calories per serving: 282 kcal
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
  1. 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).

  2. 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.

Recipe 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 Facts
Thai Noodle Salad
Amount Per Serving
Calories 282 Calories from Fat 117
% Daily Value*
Fat 13g20%
Sodium 736mg32%
Potassium 655mg19%
Carbohydrates 40g13%
Fiber 6g25%
Sugar 23g26%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.