We’re such creatures of habit aren’t we? Well, at least I am. There are certain types of food that I only reserve for lunches and some I will only have for dinner. For example, a sandwich is a lunch-time only meal, but not a burger. Salads are usually reserved for lunch only as well. Steaks or roasts belong in the dinner category but pasta can be for both. But being Asian, I can have Asian food anytime of the day (including breakfast – someone say fried noodles for breakfast? Oh yes!)

We love steaks and the hubs and I often cook it for dinner, served with a side of roasted vegetables. Warming, comforting and hearty – washed down with a glass of robust red. Dinner food, most definitely.

However I decided to mix it up (gasp!) and grill a couple of steaks for lunch one weekend. There were grilled steaks and roasted veggies involved but the dish came in the form of a lunch-time only food – a salad! Better yet, an asian salad complete with noodles, roasted tomatoes, grilled steaks and a punchy asian dressing. The coursely grated zucchini adds freshness and the crispy shallots provides the crunch.

Yes it’s a steak, but it comes in a yummy lunch-time only form. Win-win for the creature of habit.

Serves 2 heartily, or 3 comfortably

  • 300 g cellophane noodles or bean thread noodles
  • 2 x 200 g steaks of your choice
  • 1 handful fresh coriander, chopped
  • 10 – 12 cherry tomatoes (slow roasted or fresh)
  • 1 small zucchini, coursely grated
  • 1 tablespoon of crispy fried shallots


  • 3 tablespoons olive oil
  • 1 tablespoon sesame oil
  • 1 clove garlic, peeled and grated
  • 2 heaped teaspoons grated fresh ginger
  • 3 teaspoons sugar
  • 3 tablespoons fresh lime juice
  • 1 tablespoon fish sauce
  • 1 heaped teaspoon of red chilli flakes


If slow roasting the tomatoes, pre-heat oven to 160C (about 320F), slice tomatoes in half, place skin side down on oven tray lined with baking paper. Drizzle olive oil and season with salt and pepper. Roast in oven for about 30 minutes.

Soak noodles in a bowl of warm water until soft, then drain. When the noodles are soaking, grate the zucchini, chop the coriander and grill the steaks. Season the steaks generously with salt and pepper and grill to medium rare (or however you like your steak). When done, let the steaks rest.

Prepare the dressing by adding all the ingredients together and mix well. Adjust to your own taste, you may prefer it saltier (add fish sauce), more sour (lime juice) or sweeter (sugar).

To serve, simply toss the noodles, zucchini, tomatoes, coriander and 3/4 of the dressing together. Slice the steaks and serve on top of the salad, drizzle the rest of the dressing on the steaks and top with crispy fried shallots.


Join the conversation! 1 Comment

  1. This sounds delicious…must try 🍴


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About droolfactor

It's all about my gastronomical journeys, and sometimes an inedible thought or two. One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. ~Luciano Pavarotti and William Wright, Pavarotti, My Own Story This is my personal journey where I devote my attention to eating, cooking, experimenting and taking chances. Anything I come across with a droolfactor worth sharing, it's here. I hope you'll enjoy this journey with me.


Beef, Recipes, Rice, Noodles, Pasta, Veggies & Salads


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