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This steak and heirloom tomato noodle salad recipe is courtesy of Stephanie and Mike Le of i am a food blog and authors of That Noodle Life: Soulful, Savory, Spicy, Slurpy (Workman Publishing, 2021). Enjoy!

 Steak & Heirloom Tomato Noodle Salad

Stephanie and Mike Le
This steak and heirloom noodle salad is perfect for long summer nights.
5 from 1 vote
Prep Time 10 mins
Cook Time 27 mins
Resting Time 10 mins
Course Entrée
Cuisine Asian
Servings 4 servings
Calories 590 kcal


  • 1 pound boneless rib-eye steak
  • Salt
  • Freshly ground black pepper
  • 3 tablespoons neutral oil
  • 1 clove garlic peeled and pressed or minced
  • 3 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 6 ounces dried wide rice noodles
  • 4 or 5 small heirloom tomatoes stemmed and sliced
  • 5 or 6 radishes trimmed and thinly sliced
  • ½ English cucumber or 2 Persian cucumbers, trimmed and sliced
  • ¼ cup roughly chopped fresh mint


  • Heat the oven to 200°F with a rack in the middle position.
  • Generously season the steak on both sides with salt and pepper, then place the steak on a wire rack set over a rimmed baking sheet. Transfer to the oven and cook until the internal temperature reaches 135°F, about 20 minutes (this will be medium-rare; adjust to your preference). Remove from the oven.
  • Heat 1 tablespoon of the neutral oil in a hot skillet or sauté pan over high heat. Add the steak and sear, turning once, until browned on both sides, 1 to 2 minutes per side. Transfer the steak to a cutting board and let rest for 5 to 10 minutes. Slice against the grain into ¼-inch slices. Set aside.
  • Whisk together the remaining 2 tablespoons of neutral oil with the garlic, rice vinegar, sesame oil, fish sauce, and sugar in a large bowl to make a dressing. Taste and adjust the seasoning if needed and set aside.
  • Cook the noodles according to the package directions. Drain, rinse in cold running water, then drain well.
  • Add the noodles, steak, tomatoes, radishes, cucumber, and mint to the dressing in the bowl and toss well to combine. Serve immediately.


This recipe has been excerpted from That Noodle Life: Soulful, Savory, Spicy, Slurpy by Stephanie and Mike Le. Photos by Michael Le. Workman Publishing © 2022.


Calories: 590kcalCarbohydrates: 52gProtein: 27gFat: 31gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 69mgSodium: 510mgPotassium: 1086mgFiber: 5gSugar: 11gVitamin A: 2483IUVitamin C: 42mgCalcium: 63mgIron: 3mg
Keyword Salad, Cold noodle salad
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