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Tonight's Dinner: Cold steak & noodle salad recipe

Jennifer is a stay-at-home mom with a passion for writing, vintage clothes, old movies and cooking, especially dinners and desserts. Jennifer loves writing so much that whenever she has a spare moment, she spends it writing fiction or ad...

Leftover steak makes a delicious salad

Noodles are delicious hearty additions to stir-fry and soups. But chilling and adding them to salads makes a nice alternative to the standard lettuce on those warm spring and summer evenings.

Leftover steak makes a delicious salad

Cold noodle salads are often found in Asian themed restaurants as delicious lunch and dinner options. They're often a nice alternative to the more standard lettuce salad and are hearty enough to be quite filling. However, I have never had a cold noodle salad because I prefer my noodles hot either by themselves, in soups or stir-fry.

But the other night I had some leftover steak and I wanted to do something besides make my usual steak sandwich. So, I thought about all those times I'd seen cold noodle salad on the menu and decided it was time to put my aversions aside and try it. I'm so glad I did. Even though the noodles were ice cold, the dressing with which I tossed them made them super flavorful and gave me a great base on which to put my leftover flank steak. I don't know why I waited so long to try the cold noodle salad, but now that I see how easy and delicious it is, I'm going to make it a lot more often.

Cold steak & noodle salad

Serves 4


  • 1 (1 pound) tri-tip steak, grilled, cut into 1-inch cubes and chilled for at least an hour
  • 8 ounces udon noodles
  • 2 tablespoons cilantro, chopped
  • 1 tablespoon rice vinegar
  • 3 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • Juice of 1 lime
  • 1 teaspoon grated ginger
  • 1/2 cup chopped scallions
  • 2 cloves garlic, grated
  • 2 cups baby bok choy, chopped
  • 1/2 cup shallot, chopped


  1. Cook the noodles according to package directions; drain, shock with cold water and chill.
  2. While the noodles chill, whisk together the cilantro, vinegar, soy sauce, hoisin sauce, lime juice, ginger, scallions and garlic in a medium bowl.
  3. Transfer the cold noodles to a large serving bowl. Add the steak, bok choy and shallots to the bowl of noodles. Pour in the dressing and toss to coat. Serve immediately.

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