Rice Noodle Salad with Steak

You know those recipes that take roughly 30 minutes but taste like you spent HOURS cooking up a storm? Welp, this Rice Noodle Salad with Steak is exactly that and it’s freaking delicious!

Rice Noodle Salad with Steak from www.whatsgabycooking.com (@whatsgabycookin)

Between the subtle heat from the dressing, those addictive cucumbers, the perfect marinated and cooked steak and the noodles… this is perfection. It’s a recipe for any weeknight when you need dinner on the table in a flash! I’ve been eyeing it over on Bon App for the better part of a year and finally got around to making it last month and OMG it’s everything! And it would work with any other kind of protein… chicken, fish, salmon, you name it! Just give it a quick marinade and then cook to perfection and toss it into the noodles and slurp away!

Rice Noodle Salad with Steak from www.whatsgabycooking.com (@whatsgabycookin)

Rice Noodle Salad with Steak

Rice Noodle Salad with Steak


    For the Dressing
  • 1 jalapeño pepper, super finely diced
  • 4 garlic clove, roughly chopped
  • Kosher salt
  • ¼ cup fresh lime juice, plus more as needed
  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 tablespoons olive oil, divided
  • For the Noodles + Steak
  • ½ lb. skirt steak
  • 6 oz. wide rice noodles
  • ½ small head Napa cabbage, coarsely chopped
  • 2 mini seedless cucumbers, thinly sliced
  • ½ cup finely chopped mint, plus more leaves for serving
  • ½ cup finely chopped roasted, salted peanuts, plus more for serving


    For the Dressing
  1. Add the jalapeño, garlic, salt, lime juice, soy sauce, honey, and 1 tablespoon oil to a bowl and stir to dissolve honey.
  2. For the Noodles + Steak
  3. Place the steak in a medium bowl and add 3 tablespoons of the dressing to the steak. Reserve remaining dressing and set aside. Let the steak marinate, turning every few minutes for at least 20 minutes, up to 1 hour.
  4. While the steak is marinating, bring a pot of water to a boil. Remove from heat, add noodles, and cover. Let sit, stirring every minute to keep from sticking, until noodles are al dente, 5–8 minutes. Drain and rinse under cold running water. Drain well and set aside.
  5. Combine cabbage and cucumbers in a large bowl; season lightly with salt. Massage with your hands to release excess water. Drain off any water that pools in bottom of bowl.
  6. Pat steak dry and season with salt. Heat remaining oil in a large cast iron skillet over medium-high. Add steak and cook, turning once, until browned all over, about 5-6 minutes per side for medium. Let rest 5 minutes before cutting into semi-thin slices against the grain.
  7. Add cabbage mixture, noodles, steak, ½ cup mint, and ½ cup peanuts to bowl with reserved dressing. Toss to combine; taste and season with salt if needed. Top with more mint and peanuts before serving.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe adapted from Bon Appetit

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  1. Do you have a preferred rice noodle? Everytime i buy rice noodles they end up either gummy or too hard.

  2. I love your recipes but so often you don’t put in how many servings. This would be extremely helpful – especially since I am cooking for one or two only and this would give me an idea of how to change ingredient measurements

    1. It’s one of the few noodles you want to rinse after cooking, unlike standardized pasta preparation. Looks also like a good spot for a miso marinade for the steak.

      Actually going to have this in tote to a bbq get together this weekend.

    1. cook the zoodles separately by sautéing for 2 minutes with some olive oil and then add into the finished dish!

  3. Currently Scraping the bottom of the bowl! Made this for a quick dinner tonight and followed the recipe exactly! Loved the way the flavors all work together and has a nice crunchy freshness.Next time I think I’ll add some minced ginger too.

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