Gluten-Free Steak Noodle Salad

Posted by Ecomm Admin on

Gluten-Free Steak Noodle Salad


1. In a bowl, whisk together Bachan’s Gluten Free Barbeque Sauce, rice vinegar, and sesame oil to make the dressing. Set aside.

2. Lightly pat the steak dry with paper towels and season generously with salt and pepper. Let sit at room temp for 30 minutes to temper.

3. Heat up a cast iron pan over high heat. Add a high smoke point oil to the pan, spreading evenly. When it’s shimmery and blazingly hot add the steak and cook, leaving it untouched for 3 minutes.

4. Flip and sear for 2-3 minutes. Remove from the pan and let rest.

5. Cook the noodles according to the package directions, rinse with cool water and drain well. Add the noodles to a large bowl and toss with the tomatoes, cucumber, red onion, cilantro, and dressing. Top with the steak and enjoy.


1/3 cup of Bachan's Gluten-Free Japanese Barbecue Sauce, divided
1 tbsp rice vinegar
1 tsp toasted sesame oil
8-12 ounce steak of choice, at room temp
6 ounces vermicelli rice noodles
1 pint cherry tomatoes, halved
1/2 cucumber, chopped
1/4 red onion, thinly sliced
1/4 cup roughly chopped cilantro

Prep Time: 10 Minutes 
Cook Time: 10 Minutes 
Serves: 2