Five-spice beef noodle salad

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15 min


2 to 3 Servings

* PLUS Standing Time: 13 minutes, Cooking time: 6 minutes
Five-spice beef noodle salad

Yvonne Duivenvoorden

This flavourful rice-noodle salad will perk you up with a tangy dressing that perfectly matches the juicy steak’s spice rub.


  • 2 limes
  • 1 tbsp hot chili-garlic sauce
  • 4 tsp fish sauce
  • 2 tsp granulated sugar
  • 1/4 454-pkg medium rice vermicelli noodles
  • 1 tbsp dark sesame oil
  • 375 g top sirloin grilling steak , preferably 1 in. thick
  • 2 tsp five-spice powder
  • Handful snow peas , trimmed
  • 1 small carrot
  • 1/4 cup chopped fresh cilantro


  • Put a kettle on to boil. Meanwhile, finely grate 1 tbsp (15 mL) peel and squeeze 1 tbsp (15 mL) juice from limes into a small bowl. Stir in chili-garlic sauce, fish sauce and sugar. Place noodles in a large bowl. Cover with boiling water. Let stand, stirring occasionally until tender, 8 to 14 min. Drain, then return to bowl. Toss with sesame oil.
  • Brush steak with vegetable oil. Rub both sides with five-spice powder. Sprinkle with salt. Coat a frying pan with oil and set over medium-high. When hot, add steak. Reduce heat to medium. Cook, 3 to 4 min per side for medium-rare. Let stand 5 min.
  • Meanwhile, slice snow peas lengthwise if you like. Add to noodles in bowl along with carrot and cilantro. Drizzle with lime mixture. Toss to coat. Divide noodles among plates. Slice steak, then lay over noodles. Serve with lime wedges.

Nutrition (per serving)

  • Calories
  • 366,
  • Protein
  • 25 g,
  • Carbohydrates
  • 40 g,
  • Fat
  • 11 g,
  • Fibre
  • 3 g,
  • Sodium
  • 732 mg.