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Betsylife » Recipes » Meat/Seafood » Thai Steak and Noodle Salad

Thai Steak and Noodle Salad

August 10, 2020 By betsy Leave a Comment

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Thai Steak and Noodle Salad lightened up with the addition of veggie noodles! Light and crisp, a perfect seasonal summer plate. 

Blue plate with grilled steak salad with vegetable noodles and a purple napkin

**This post was updated in 2020** This post contains affiliate links

I had a flash of homesickness the other day. It was starting to get really windy and clouds were rolling in like it was about to rain. The chill in the air reminded me of a fall day, and for a second I thought to myself, “I can’t believe I’ve been gone from San Diego for so long”.

Obviously, I haven’t been gone that long, but just the thought made me sad.

Life has been much too chaotic to feel homesick just yet. I’m still in that first few dates phase, where everything is exciting and new, and I can’t wait to see what happens next. The onset of spring and daylight savings time has only exacerbated that excitement.

Grow your own veggies

I am sad that I’m going to have to skip planting my annual garden this year. It’s already almost April, andI don’t even have a plan in place. I also don’t have planter boxes or even a hose. I could try and rush to get something in the ground, but I’ve learned over the years that gardening is a patient person’s hobby.

Rushing doesn’t get you anywhere.

I’m going to have to be satisfied with a few herbs in pots, and perhaps a hanging tomato plant, but you had better believe that I’m already dreaming up a major garden for next year.

Vegetable spiralizer with a carrot being spiralized

Luckily, The Hubs new work offers a reasonably priced CSA for it’s employees, so we’ll be able to enjoy farm fresh veggies after all. So far, we’ve received some beautiful greens, lots of spring onions, a few spring peas, and some citrus. I can’t wait until the cucumbers and zucchini start rolling in so I can give my new Spiralizer a workout.

My friends at Oxo were generous enough to send me one of these beauties, and I busted it out amongst unpacked boxes and stacks of clutter, because I couldn’t contain my excitement.

dressing pouring over a colorful salad in a glass bowl

I’ve spiralized things before, like this raw carrot pasta,  using a compact, hand-held spiralizer, but I’m at the point where I’m ready to step up my spiraled veggie game.

Thai Steak and Noodle Salad

I lightened up this Thai steak and noodle salad by swapping out noodles for spiraled veggies. I curled out some cucumber and carrots, then mixed them with cabbage, fresh herbs, and a spicy Thai style dressing. It turned out great, and I am declaring it the perfect dish to eat on a hot summer day.

I can’t wait for summer.

Tongs tossing a spiralized vegetable salad

Hopefully by the time summer finally rolls around, we’ll be done unpacking, sorting, and organizing.

We can just live.

There’s no doubt that my first summer away from San Diego in more than a decade will induce some real homesickness. My friends from San Diego will have to fly up here so I can cook for them the way I always did in the past,  only this time I’ll bust out a few new tricks with my Oxo spiralizer.

three plates of Thai steak and noodle salad with gold forks on a dark background

Cheers to a summer full of happy houseguests, beautiful sunny skies, bountiful veggies to spiral, and new inspirations.

If you give this recipe a try, I’d love to see it! Tag me @betsylife on Facebook or Instagram and I’ll share your creations!

5 from 4 votes
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Thai Steak and Spiraled Vegetable Salad

Thai Steak and Noodle Salad lightened up with the addition of veggie noodles! Light and crisp, a perfect seasonal summer plate. 

Course Main Course, Main Dish, Salad
Cuisine American, thai
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 321 kcal
Author Betsy Life

Ingredients

  • Cooking spray
  • 1 1 1/2-pound flank steak, trimmed
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 1/4 cup fresh lime juice
  • 1 tablespoon brown sugar
  • 2 tablespoons lower-sodium soy sauce
  • 1 tablespoon fish sauce
  • 2 teaspoons minced fresh garlic
  • 1 teaspoon Sriracha
  • 1/2 cups thinly sliced red cabbage
  • 1 medium cucumber spiraled
  • 2 large carrots spiraled
  • 1/3 cup fresh mint leaves
  • 1/3 cup fresh cilantro leaves
  • 1/3 cup fresh basil leaves

Instructions

  1. Spread spiraled cucumber on several layers of paper towels to remove excess moisture.
  2. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle steak evenly with pepper and salt. Add steak to pan; cook 6 minutes each side or until desired degree of doneness. Remove steak from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices.
  3. Whisk together juice and next 5 ingredients (through Sriracha) in a small bowl.
  4. Combine cabbage and remaining ingredients in a medium bowl. Add 6 tablespoons juice mixture to cabbage mixture; toss well. Toss steak in remaining 2 tablespoons juice mixture. Add steak to cabbage mixture; toss to combine.
Nutrition Facts
Thai Steak and Spiraled Vegetable Salad
Amount Per Serving (1 g)
Calories 321 Calories from Fat 126
% Daily Value*
Fat 14g22%
Sodium 849mg35%
Carbohydrates 12g4%
Sugar 6g7%
Protein 37g74%
* Percent Daily Values are based on a 2000 calorie diet.

**I was gifted a spiralizer by OXO. All opinions are my own. 

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Filed Under: Meat/Seafood, Recipes, Vegetarian/Health Food

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