Right now, we are all still on the COVID lockdown, so no one is going to restaurants, but the craving for Beef Thai Noodle Salad was strong. I looked around and decided I would feed my yearning for spicy cabbage and rice noddle salad at home. I had a decent supply of veggies in my fridge and some leftover beef, and the pantry had everything I would need for an Asian peanut dressing.
Asian noodle salads are the kind of thing that in a restaurant can be anything from awesome to depressing. Think about it; every restaurant from Houston’s to McDonalds has a version on the menu. The flavor, quality, and price varies too. Making a dish like this a home means you can use the ingredients you like and tailor the salad to your preferences. It also will save you money.
What veggies go in Thai Noodle Salad?
What every you have and like! There are a few veggies that are more common than others like cabbage, but it’s your salad. My list is just a suggestion. I love crunchy, so radishes and carrots are must-haves for me. Your list of must-haves can be different. The nice part of making Asian noodle salad at home is you decided not the chef in a restaurant kitchen. The fresh herbs you add should also be what you like; I love mint or basil in mine. Other vegetables you can use in Leftover Roast Beef Thai Noodle Salad could include any or all of the following:
- Sweet peas
- Bean sprouts
- Bell pepper
Leftover Beef in Salad
Using up leftovers on a salad is one of the best ways to get something new out of something old. In this salad, you can use just about any cut of beef. I had a London broil that we ate for dinner the night before I made my Leftover Roast Beef Thai Noodle Salad, so that is what’s in the pictures. Chicken, shrimp, or pork would also be a good choice.
- Roast Beef – Prime Rib
- London broil
- Doggy bag from a steak house
- Skirt or flank steak
Leftover Roast Beef Thai Noodle Salad
Crunchy Asian style cabbage and rice noddle salad usingleftover beef. The Asian Peanut Dressing with Ponzu is spicy and sweet.
Asian Peanut Dressing with Ponzu
- 1/3 cup smooth peanut butter
- 2 tbs agave or honey
- 2 tbs soy sauce
- 2 tbs ponzu sauce
- ¼ cup rice wine vinegar
- 1 clove garlic microplaned
- 1 squeeze of Sriracha
- 1 dash fish sauce optional
Thai Noodle Salad
- 4-6 oz Roast Beef per person
- Rice noodles cooked per package directions
- Mix of purple and Nappa cabbage thinly sliced
- Radishes thinly sliced
- Carrots shredded
- Jalapenos thinly sliced
- English cucumber thinly sliced
- Sweet onion thinly sliced or green onion chopped
- Sunflower seeds roasted and salted
- Fresh herbs basil, cilantro, or mint
Mix the ingredients for the dressing, whisk them together well as the peanut butter can be difficult to mix in. Taste and adjust heat and salt. Dressing can be made in advance and kept in the fridge for days.
For the salad, chop up the veggies in thin, even slices, and tear up a handful of fresh herbs. Toss together.
Just before serving, add the noddles and dress the salad.
Top with the beef and sunflower seeds.
The Asian Peanut Dressing with Ponzu recipe will yield enough for 4-6 servings.
The ratio and mix of veggies can be whatever the cook desires.
Substitute chopped dry roasted and salted peanuts for the sunflowers if desired.
That’s a lot of slicing!
Buy a mandolin; seriously, people they are cheap and stupid easy to use. I like the kind with the ceramic blade, its dishwasher safe. Slicing for a salad like this will take about ten minutes with the mandolin, and every veggie will be the exact size you want. About the only thing I did not cut on my mandolin was the cabbage, and I used a peeler for the carrots to make them a pretty shape.