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Asian-inspired steak & noodle salad

Asian-inspired steak & noodle salad


Punchy flavours of ginger, garlic and lime taste great together in this easy noodle salad

  • Feeds 4 Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    1994kj 475kcal
  • Fat
    Med 28%
  • Saturates
    Low 28%
  • Sugar
    Low 13%
  • Salt
    Low 5%

% of adult’s reference intake | Carbohydrates per serving : 47g


  • 80g ginger, grated
  • 2 garlic cloves, grated
  • Zest and juice of 2 limes
  • 1 tbsp Co-op clear honey
  • 1 tbsp Co-op white wine vinegar
  • 1 tbsp Co-op toasted sesame oil
  • 300g Co-op British picanha beef steaks
  • ½ tbsp Co-op vegetable oil
  • 2 x 120g packs Co-op trimmed mangetout, sliced lengthways
  • 2 x 250g packs fresh Co-op egg noodles
  • 150g pack Co-op bistro salad
  • 2 spring onions, finely sliced
  • 30g Co-op roasted and salted peanuts, chopped


  1. First, make a dressing: put the ginger, garlic, lime zest and juice, honey, white wine vinegar and sesame oil in a small bowl, season and stir to combine
  2. Season the steaks, then heat the vegetable oil in a large nonstick frying pan over a high heat
  3. Fry the meat for 3-4 mins each side for medium-rare or according to your preference, then transfer to a plate
  4. Top with quarter of the dressing, then set aside to rest
  5. Put the mangetout, noodles and remaining dressing in the pan, plus any juices from the steak plate
  6. Stir fry over a medium heat for 2 mins, then transfer to a large shallow bowl or serving platter, along with the salad
  7. Thinly slice the rested steaks, then arrange on top of the noodle and mangetout mixture
  8. Serve sprinkled with the spring onion and chopped peanuts

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