Who says healthy dinners can’t be colorful and full of flavor too?
Just look at this beautiful steak and noodle salad!
Ramen noodles are not just for soup, and make a family-friendly appearance in this delicious salad. Mango, avocado and red cabbage provide color, and this is one of those dishes that is just as good cold the next day!
Steak and Noodle Salad:
- 1 tablespoon sesame oil
- 2 tablespoons low sodium soy sauce
- 1 tablespoon brown sugar
- Pinch of red pepper flakes
- Juice from 1 large lime
- 2 packages ramen noodles (flavor packets discarded)
- 1 ripe mango, diced
- 1/2 small red cabbage, shredded
- 1 cup chopped parsley
- 1 bunch scallions, thinly sliced (white and light green parts only)
- 1 pound flank steak
- Salt and pepper
- 1 avocado, diced
- Sesame seeds for garnish
Whisk the sesame oil, soy sauce, brown sugar, red pepper flakes and lime juice in a large bowl.
Cook the ramen in a pot of boiling water for 3 minutes – drain and transfer to the bowl with the dressing and toss to coat. Add the mango, cabbage, parsley and scallions and toss again.
Season the steak with salt and pepper and grill or broil till medium-rare. Tent with foil and let rest for 10 minutes. Thinly slice against the grain and add to the noodles and vegetables, tossing to coat. Garnish with diced avocado and sesame seeds and serve.
