Asian Noodle Salad with Grilled Steak

Instructions

1. Prepare the vegetables

   Peel the carrot and cut it into thin matchsticks. Slice the red bell pepper into thin strips and chop the spring onion diagonally. Set all the vegetables aside in a bowl. Try to keep the cuts uniform for even texture and better presentation.

2. Cook the rice noodles

   5min

   Boil water and cook the rice noodles according to the package instructions, usually 3–5 minutes. Once done, drain and rinse under cold water to stop the cooking process and prevent sticking. Set aside in a large bowl.

3. Make the dressing

   In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, chili flakes, and minced garlic. Taste and adjust the balance by adding more vinegar for acidity or honey for sweetness if needed.

4. Grill the steak

   Season the steak with olive oil and a pinch of black pepper. Heat a skillet or grill pan on high and sear the steak for 2–3 minutes per side for medium rare. Let it rest for 5 minutes before slicing thinly against the grain.

5. Toss the salad

   Add the chopped vegetables to the bowl of cooled rice noodles. Pour the dressing over and toss everything together until evenly coated. Let sit for 5 minutes to let the flavors absorb into the noodles.

6. Plate and serve

   Divide the noodle salad between two bowls. Arrange the sliced steak on top. Optional: garnish with extra chili flakes, a drizzle of sesame oil, or chopped herbs for added flavor and presentation.