Cold Thai Noodle Salad

Name: Steak Salad with Fresh Summer Berries
Yield: Makes 4 servings
Ingredients: 1-1/2-pound flank steak2/3 cup Kikkoman Teriyaki Marinade & Sauce1 tablespoon balsamic vinegar1 teaspoon vegetable oil2 cloves garlic, pressed8 cups torn romaine lettuce leaves3 cups fresh berries, such as blackberries, blueberries, raspberries and/or halved strawberries1/2 cup pecan halves, broken and toastedGinger-Balsamic Dressing*

Yield

Prep Time

10 minutes

Cook Time

8 minutes

Total Time

48 minutes

kikkoman products used:

Less Sodium Soy Sauce Sesame Oil (Non-GMO) Gluten-Free Sriracha Hot Chili Sauce

Find Near You

About this recipe

Refreshing, crunchy, and bursting with flavor, this cold Thai noodle salad is your go-to dish when you want something light yet satisfying. With crisp veggies, tender noodles, and a zingy sesame-soy-lime dressing made with Kikkoman® Less Sodium Soy Sauce, Kikkoman® Sesame Oil, and Kikkoman® Gluten-Free Sriracha Hot Chili Sauce, it’s perfect for meal prepping or warm-weather dinners. Plus, it’s easy to customize with your favorite proteins or toppings.

Tips & Tricks

Want a protein boost? Add grilled chicken or tofu to turn it into a hearty Thai chicken noodle salad.
This also makes a great base for a cold spicy Thai noodle salad—just add some extra sriracha sauce or toss in chopped Thai chiles.
Rice noodles work best for texture and authenticity, but you could use soba or even spaghetti in a pinch.
Prep ahead: This salad holds up beautifully for a day or two in the fridge, making it ideal for make-ahead lunches.

ingredients

For Salad
8 ounces rice noodles
½ cup carrots, shredded
1 cup red cabbage, shredded
½ cup red bell pepper, thinly sliced
2 tablespoons fresh cilantro, chopped
2 tablespoons cashews or peanuts, chopped
1 tablespoon sesame seeds

For Dressing
¼ cup Kikkoman® Less Sodium Soy Sauce
1 tablespoon Kikkoman® Sesame Oil
2 tablespoons fresh lime juice
1 tablespoon agave nectar or honey
1 teaspoon fresh ginger, grated
1 teaspoon garlic, minced
½ – 1 teaspoon Kikkoman® Gluten-Free Sriracha Hot Chili Sauce (optional for added spice)

directions

Cook noodles according to package instructions. Drain and rinse with cold water.
In a large mixing bowl, combine carrots, shredded red cabbage, red bell pepper, and cilantro.
In a small bowl or jar, whisk together less sodium soy sauce, sesame oil, lime juice, agave nectar, ginger, garlic, and sriracha sauce.
Add the cooled noodles to the bowl. Pour dressing over and toss well to combine.
Refrigerate the salad for 15–30 minutes before serving.
Sprinkle with chopped cashews and sesame seeds before serving.

Similar Recipes

Roasted Brussels and Sweet Potato Bowl

Teriyaki Baste & Glaze

Teriyaki Chicken Bowl

Teriyaki Takumi, Original

Chicken Parm and Kale Salad Topped with Panko Bread Crumbs

Panko Bread Crumbs

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE