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Rating: 4.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Mary Drennen
Recipe by Cooking Light April 2015

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Credit: Whitney Ott; Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 4 (serving size: 3 ounces steak and about 1 cup noodle mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 www.choosemyplate.gov.

Nutrition Facts

316 calories; fat 10.7g; saturated fat 2.8g; mono fat 3.6g; poly fat 1.7g; protein 29g; carbohydrates 24g; fiber 2g; cholesterol 70mg; iron 3mg; sodium 461mg; calcium 52mg.
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