• Sarah Kreiner

Vietnamese Noodle Salad


I was in Chicago a couple weeks ago and had a salad like this one for lunch at this place called Lulu's. It was so fresh, healthy, and delicious. So of course I had to try to replicate it at home! This is my version of their Vietnamese Noodle Salad.

Steak Ingredients:

1lb Flank Steak

1/2 cup Coconut Aminos (you could use soy sauce instead)

4 Garlic Cloves

3 TBS Toasted Sesame Oil

1/2 tsp red pepper flakes

Salad Ingredients:

Rice noodles - Cooked and rinsed in cold water

Shredded Carrots

Chopped Romaine

Green or Red Onion Sliced

Cilantro

Basil or Mint or both

Cucumbers

Bean Sprouts

Nasturtium Flowers

Salad Dressing Ingredients:

3 TBS Toasted Sesame Oil

1/2 Cup Ginger Infused White Balsamic or blend rice wine vinegar with ginger and honey.

Directions:

Combine the Steak Ingredients in a ZipLoc Bag and marinate for 24 hours. This is non-negotiable. The steak will not be as flavorful or as tender if you skip this step. So just do it!

Then chop and get all your salad ingredients ready.

Combine everything for the dressing and toss the romaine with it.

Grill the steak to your liking and then arrange everything on your plate for the most beautiful delicious salad ever! A little Siracha sauce on the side is a great addition.

#Glutenfree #Asian #Vietnamese #EntreeSalad

Call Or Text: 734-786-1260  Email: a2mixstudios@gmail.com

 

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