Spicy Beef or Chicken Asian Noodle Salad
Bursting with bold flavors and vibrant colors, this Spicy Beef or Chicken Asian Noodle Salad is the ultimate fusion of heat, freshness, and texture. Tender strips of marinated beef or chicken are seared to perfection and tossed with chewy rice noodles, crisp julienned vegetables, and a tangy-sweet dressing infused with soy sauce, sesame oil, and just the right kick of sriracha. Finished with crunchy roasted peanuts, fragrant cilantro, and a squeeze of fresh lime, this refreshing yet hearty salad is as versatile as it is delicious—perfect as a light lunch, a standout dinner, or even a chilled make-ahead meal. Ready in just under 40 minutes, this easy recipe brings the best of Asian-inspired cuisine to your table in no time.
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Recipe Information
Ingredients
- 500 grams Beef sirloin or chicken breast
- 4 tablespoons Soy sauce
- 2 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 1 tablespoon Sriracha or chili paste
- 2 tablespoons Rice vinegar
- 2 tablespoons Sesame oil
- 1 tablespoon Brown sugar
- 250 grams Linguine or rice noodles
- 1 large Carrot, julienned
- 1 medium Cucumber, julienned
- 1 medium Red bell pepper, thinly sliced
- 2 stalks Scallions, thinly sliced
- 3 tablespoons Fresh cilantro, chopped
- 3 tablespoons Roasted peanuts, crushed
- 1 whole Lime, cut into wedges
Instructions
Cook the noodles according to the package instructions. Drain and rinse under cold water. Set aside.
In a medium bowl, combine soy sauce, garlic, ginger, sriracha, rice vinegar, sesame oil, and brown sugar. Whisk until the sugar dissolves to create the marinade/dressing.
Slice the beef or chicken into thin strips. Place in a separate bowl and add half of the marinade. Stir to coat, cover, and refrigerate for 15 minutes. Reserve the other half of the marinade as the dressing.
Heat a large skillet or grill pan over medium-high heat. Cook the marinated beef or chicken in batches for 2-3 minutes per side, or until fully cooked. Set aside to cool slightly.
In a large mixing bowl, combine the cooked noodles, carrot, cucumber, red bell pepper, scallions, and cilantro.
Slice the cooked beef or chicken into bite-sized pieces and add them to the bowl.
Pour the reserved dressing over the salad and toss everything together until well-coated.
Transfer the salad to a serving platter or individual bowls. Garnish with crushed peanuts and serve with lime wedges on the side.
Serve immediately or chill in the refrigerator for 15-20 minutes for a more refreshing dish.
Nutrition Facts
Calories |
2031 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.5 g | 133% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 2974 mg | 129% | |
| Total Carbohydrate | 128.5 g | 47% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 29.4 g | ||
| Protein | 146.0 g | 292% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 234 mg | 18% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2991 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
