Photo: Whitney Ott; Styling: Lindsey Lower
Serves 4 (serving size: 3 ounces steak and about 1 cup noodle mixture)

The noodle salad is delicious cold, perfect for warmer weather. Toss in any vegetables you like, such as snap peas and bell peppers.

How to Make It

Step 1

Heat a grill pan over medium-high heat. Combine juice, 3 teaspoons garlic, and hoisin in a bowl; brush evenly over steak. Sprinkle steak evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat pan with cooking spray. Add steak to pan; grill 5 minutes on each side or until desired degree of doneness. Place steak on a cutting board. Let stand 5 minutes. Cut across the grain into thin slices.

Step 2

Cook noodles according to package directions; drain and rinse with cold water. Drain. Place noodles, carrots, cucumber, and radishes in a large bowl. Combine remaining 1 teaspoon garlic, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, and remaining ingredients in a bowl, stirring with a whisk. Add vinegar mixture to noodle mixture; toss.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews


May 13, 2015
Made pretty much as written other than adding snap peas and red bell pepper to the noodle salad. Used rice noodles. Prep time for me was way longer than 35 min (maybe I'm just a slow chopper?), but the flavor was really good and we'll probably try it again.

Easy and yummy!

May 17, 2015
The flavors of the steak and the noodle salad are awesome together. Love the spicy-ness of the noodle salad. My entire family loved this meal!

Really good

July 25, 2016
Super easy too.  I used fresh Udon noodles that I got at Safeway in the refrigerated produce area near the tofu and vegan products.  Very tasty.  I doubled the garlic.  I also added some thinly sliced red onion to the salad and a sprinkling of sesame seeds while plating.  Definitely adding this to the regular rotation.

Quick, Easy, Delicious

December 02, 2016
This recipe came up as a dinner option on my Cooking Light Diet plan.  It was delicious and came together very quickly.  The glaze on the meat was so good!  Definitely a make again recipe!