Prep 30 mins
Cook 0 mins
After visiting a restaurant in Buffalo on a recent trip, I came home with an addiction for this salad. After several tries. I'm close to the original and wanted to share! I just can't wait another year before I have this salad again! Enjoy!
- 2 tablespoons korean teriyaki stir-fry sauce
- 1 1⁄2 teaspoons raw sugar
- 1 lime, juice of
- 2 tablespoons mangoes, cut into small pieces
- 2 tablespoons raw cashews
- 1⁄2 teaspoon crushed red pepper flakes
- 1⁄2 teaspoon cilantro
- 1 cup Chinese cabbage
- 1⁄4 cup purple onion, sliced thin
- 1 cup romaine lettuce or 1 cup other mixed greens
- 1 cup chinese noodles (like ramen noodles (available in the less fat version in the Asian section of your food market)
- 1⁄2 sirloin strip steak (this dish doesn't really even need the meat, the rest is so good you don't even miss it! Lean chicke)
- Put crushed red pepper and cilantro in to a small bowl and crush. In your serving bowl, mix Korean teriyaki sauce, sugar, and lime juice.
- Cook the steak/meat if used to your liking. (On the grill is best!).
- Boil water to a rolling boil and add the Chinese noodles. Cook for 3 minutes, picking apart with a fork while they are cooking. Check for tenderness, strain and rinse with cold water. Rinse the cooking pan with cold water, then return the noodles to the pan and toss with 1 teaspoon sesame seed oil so the noodles don't stick together. (Leave out this step for low fat recipes).
- Cut up Chinese cabbage into small pieces, and add with mixed greens to the serving dish. Toss with the "dressing" mixture.
- Slice steak thin, and place it on top of your tossed greens. Sprinkle chopped mango, chopped cashews and purple onion slices. Place cooked Chinese noodles on top of everything. or to the side to be creative.
- The great thing about this dish is you can add things you like and take away those you don't! Ideas to add: Watercress, baby corn, tomatoes, avocado, mung bean sprouts, red pepper slices.
I have looked for a recipe similar to Earl's Thai noodle salad and this is the closest I have came. I made a few changes but we loved this recipe, because I made it for dinner used lots of pork tender,marinated in the sauce and I used fresh Thai peppers I used one pepper to marinate the meat,you can adjust how hot you want by how many pepper and how long the meat is marinated, the longer you marinate the meat the better the flavor (prepare meat the day before), we are meat eaters so I prepared a generous amount of meat for each serving,grilling the meat and than I used the wok,added a bit of oil to cook the match stick vegetables such as yellow,red, orange peppers and carrots,sugar peas and zucchini for a couple of minutes, then added the Chinese noodles cooking them a couple more minutes, we like are noodles crispy, let it cool off a bit and then added chunks of English cucumber,baby corn and grape tomatoes and added the greens & red onions then mixed in the dressing,tossing the salad then sprinkled the cashews on top and then added the warm grilled meat and drizzled the left over dressing over everything. I had no mango at the time, would like to try next time maybe mango & papaya or chicken and I usually don't like to use pre-made sauce because they contain so much sodium, so next time I will try a teryaki sauce with less sodium. I like to make this type of salad because you can add vegetables or fruit and the hot peppers to your family liking. I don't like to add to many hot peppers(Thai peppers) to marinate the meat but I like the spicy,sweet,sour dressing, it's a nice touch with vegetables and fruit. Preparing the dressing the day before and slicing the meat to marinate made things easy. The next day I chopped all vegetables then it took very little time to cook. I love the spicy,crispy salad, the name of the salad somehow doesn't suit, my self it should be listed as SPICY & CRISPY THAI NOODLE SALAD