Chef Tom Fraker

Thai Beef Summer Yakisoba Noodle Salad

Name: Thai Beef Summer Yakisoba Noodle Salad
Prep time: 2 h 15 min
Cook time: 15 min
Total time: 2 h 30 min
Yield: 4
Cuisine: Asian
Ingredients: 4 cloves peeled garlic, sliced; ½ Melissa's Perfect Sweet Onion, diced; 2 Serrano Peppers, cut into rounds (or Thai Peppers); 6 tablespoons Hoisin Sauce; 1/2 cup soy sauce; 2 tablespoons fish sauce; 1 organic lime, juiced; 3 tablespoons brown sugar; 1 pound beef flap meat; 1/4 cup organic lime juice (about 3 limes); 1 tablespoon chili garlic sauce; 1 tablespoon brown sugar; 2 tablespoons organic cilantro, minced; 1 tablespoon seasoned rice vinegar; 3 packages Melissa's Yakisoba Stir Fry Noodles "Original Flavor"; 3 Melissa's Mini Cucumbers, ends trimmed, halved crosswise, julienned; 2 organic carrots, ends trimmed, shredded; 1 container Melissa's Baby Heirloom Tomatoes, halved; 1 organic red onion, diced small

Rated 5.0 stars by 1 users

Cuisine

Asian

Servings

4 - 6 servings

Prep Time

2 hours 25 minutes

Cook Time

15 minutes

Though a salad, this is a meal in itself, great for outdoor lunch or dinner with a nice glass of Riesling or Muscato, or wine crisp with acidity.

Image of Thai Beef Summer Yakisoba Noodle Salad

Ingredients

Marinade

4 cloves peeled garlic, sliced
½ Melissa's Perfect Sweet Onion, diced
2 Serrano Peppers, cut into rounds (or Thai Peppers)
6 tablespoons Hoisin Sauce
1/2 cup soy sauce
2 tablespoons fish sauce
1 organic lime, juiced
3 tablespoons brown sugar
1 pound beef flap meat

For the Dressing

1/4 cup organic lime juice (about 3 limes)
1 tablespoon chili garlic sauce
1 tablespoon brown sugar
2 tablespoons organic cilantro, minced
1 tablespoon seasoned rice vinegar

For the Salad

3 packages Melissa's Yakisoba Stir Fry Noodles "Original Flavor"
3 Melissa's Mini Cucumbers, ends trimmed, halved crosswise, julienned
2 organic carrots, ends trimmed, shredded
1 container Melissa's Baby Heirloom Tomatoes, halved
1 organic red onion, diced small

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Directions

For the marinade

Place the marinade ingredients into a sealable plastic bag and add the meat. Massage the meat and place in the refrigerator. Marinate the meat for 2 hours or overnight, agitating it every so often.
Prepare a hot grill. Grill the steak to your desired doneness. Let it rest for 5-6 minutes and then slice on diagonal.

For the Dressing

Combine all of the dressing ingredients and set aside.

For the Salad

Prepare the noodles according to the package directions (without the flavor packet) and then rinse under cold water. Drain.
In a bowl, add the steak, noodles, cucumbers, carrots, tomato and onion. Add the dressing and mix well to combine.

Recipe Note

The meat can be marinated the night before or in the morning, making the actual active time about 35 minutes.

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Filed in: Baby Heirloom Tomatoes, Beef Flap Meat, Carrots, Fish Sauce, Fresh Cilantro, Fresh Lime, Hoisin Sauce, Mini Cucumbers, Peeled Garlic, Perfect Sweet Onion, Red Onion, Serrano Peppers, Summer dishes, Summer Salads, Thai Beef, Thai Beef Summer Yakisoba Noodle Salad, Thai Cuisine, Yaki Soba Sit Fry Original Flavor, Yaki Soba Stir Fry Original Flavor, Yakisoba Noodles, Yakisoba Stir Fry Noodles

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Thai Beef Summer Yakisoba Noodle Salad