Chilled Soy & Scallion Noodle Salad with Steak Content

This salad is the perfect weeknight summer dinner. Our Soy & Scallion Noodles are topped with greens, chopped vegetables, like carrots and cucumbers, and a drizzle of tangy lime dressing. Think of this recipe as a suggestion, and feel free to sub in whatever you have on hand—such as avocado, different lettuces, and more. The recipe is written with steak, but tofu would also be excellent—or leave out both, and enjoy your noodle salad as-is. Serves 3. 

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Start by marinating the steak. Combine ⅓ cup of Momofuku Soy Sauce, 3 tablespoons of fresh lime juice, 1 tablespoon of Momofuku Chili Crunch Hot Honey, and 1 clove of grated garlic in a shallow dish. Add steak and marinate in the refrigerator for an hour, or up to 6 hours.

Brush grill pan or cast iron skillet with canola oil, then heat on high heat until hot. Sear steak on both sides for about 3–4 minutes each side, depending on the thickness and your desired doneness. Remove from the pan and let it rest on a cutting board. 

While your steak is resting, boil noodles for 2 minutes, then drain and rinse with cold water. Shake dry. 

Combine cooked noodles, cabbage, leafy greens, carrots, cucumbers, scallions, mint, and cilantro in a large bowl. In a separate bowl, whisk together the noodle sauce packets, dried scallion packets, remaining 4 tablespoons of lime juice, 1 clove of grated garlic, remaining 2 tablespoons of Chili Crunch Hot Honey, and 3 tablespoons of olive oil. 

Slice steak and add steak along with any juices to the noodle salad mixture. Pour in dressing and toss to combine. Taste for adjust with Kosher salt, as needed. Top with crushed peanuts, if desired, and serve.