Steak and noodle salad with matcha dressing

Switch up your lunch game with this steak and noodle salad with matcha dressing.

Our steak and noodle salad with matcha dressing is bursting with flavour from the fresh herbs, chillies and limes. If you don’t want to use steak, this vibrant salad works well with grilled chicken, king prawns or salmon.

Ingredients (serves 4)

250g rice noodles

2 large carrots

½ cucumber

6 fresh lime leaves, stems and central veins removed

300g bean sprouts

1 small bunch of coriander, roughly chopped

Handful of mint, chopped

8 baby plum tomatoes, halved or quartered

3 lean sirloin steaks, visible fat removed

Pinch of sea salt

6 tbsp unsalted peanuts, toasted and chopped (see tip below)

For the Matcha dressing:

Juice of 1 lime

2 tbsp nam pla (Thai fish sauce)

1 tsp light soy sauce

1 garlic clove, crushed

Good pinch of caster sugar

1 red Thai bird’s eye chilli, deseeded and shredded

1 tsp matcha powder


Put the rice noodles in a bowl and cover with cold water. Leave them to soak for about 15 minutes, until softened. Drain well and set aside.

Peel the carrots and then, using a potato peeler, peel them into long thin strips. Cut the cucumber in half and discard the seeds. Use a potato peeler to cut it into long strips. Roll up the lime leaves and shred them as thinly as possible.

Put the carrots, cucumber, lime leaves, bean sprouts, coriander, mint and tomatoes in a serving dish.

Mix all the dressing ingredients together, whisking in the matcha powder a little at a time until well combined and there are no clumps. Alternatively, shake everything vigorously in a screwtop jar.

Cook the steaks on a lightly oiled hot griddle or ridged grill pan until appetisingly charred on the outside but still pink inside. Slice them thickly and sprinkle with sea salt.

Add the rice noodles to the vegetables and toss gently in the dressing. Divide between four plates and add the strips of steak. Sprinkle with the peanuts and serve immediately while the steak is still warm.


Try adding a spoonful of sweet chilli sauce to the dressing or drizzle some over the top.

Wild rocket or watercress are healthy additions and add a peppery flavour. Or try baby spinach leaves or finely shredded kale.


To toast the peanuts, put them in a single layer in a non-stick frying pan over a medium heat. Toss them in the hot frying pan for two to three minutes, taking care not to let them burn, until golden brown all over. Remove immediately.

Recipe courtesy of Book of Matcha by Louise Cheadle and Nick Kilby of Teapigs, (£18.99, Jacqui Small)

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steak and noodle salad with matcha dressing.
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