Sesame ginger steak and noodle salad

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25 min


4 Servings

* PLUS Cooking time: 5 minutes
Sesame ginger steak and noodle salad

John Cullen


  • 1/2 250-g pkg rice vermicelli noodles
  • 2 tsp vegetable oil
  • 2 250-g strip loin steaks , about 1-in. thick
  • 1/4 tsp salt
  • 1/2 cup rice vinegar
  • 2 tbsp dark sesame oil
  • 2 tbsp granulated sugar
  • 1 tbsp fish sauce
  • 2 garlic cloves , minced
  • 2 tbsp minced fresh ginger
  • 1 carrot , peeled and coarsely grated
  • 2 cups baby spinach


  • Soak noodles by separating and placing in a large bowl. Cover completely with hot water. Let stand, stirring frequently, until tender, about 8 to 10 min.
  • Heat a large frying pan over medium-high. Add oil, then steaks. Cook until meat gives slight resistance when pressed, 3 to 4 min per side if you like medium-rare. Remove from pan and let rest on a cutting board for at least 5 min. Sprinkle steaks with salt and 1/4 tsp pepper.
  • Whisk vinegar with sesame oil, sugar, fish sauce, garlic and ginger in a large bowl. Assemble salad by draining noodles well. Add to vinegar mixture along with carrot and spinach. Toss until evenly coated. Distribute among 4 plates. Thinly slice steak. Top noodles with steak.

Nutrition (per serving)

  • Calories
  • 422,
  • Protein
  • 30 g,
  • Carbohydrates
  • 38 g,
  • Fat
  • 16 g,
  • Fibre
  • 2 g,
  • Sodium
  • 588 mg.

Reader Tested!

“This is such an easy and delicious recipe. It can even be done in stages. I would add some hot pepper flakes for a spicy version.”