The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Vietnamese Noodle Salad with Denver Steak
You'll love this moreish orange, miso and ginger dressing. Drizzle it over brown rice noodles and serve with juicy Denver steaks. Top with crunchy cashews, fresh pepper and green edamame beans for extra vitamins.
Ready in 20
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 Denver steaks
- 60g orange, miso and ginger dressing (use half) (Mustard, Soya) (Sunflower Oil, Water, White Wine Vinegar, Wheat Free Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Miso Paste (Water, Soybean, Rice, Salt), Orange Juice Concentrate, Ginger, Dijon Mustard (Water, Mustard Seeds, Spirit Vinegar, Salt), Orange Zest, Garlic Puree, Xanthan Gum)
- 1 handful of fresh mint
- 1 handful of fresh coriander
- 1 midi cucumber
- 1 romano pepper
- 1 carrot
- 100g brown rice noodles (Brown Rice Flour, Water)
- 20g cashew nuts (Nuts)
Nutritional Information
Calories: 576
Protein: 44g
Carbs: 50g
Fat: 23g
Ingredients
- 1 romano pepper (use half)
- 1 midi cucumber (use half)
- 1 handful of fresh mint (use half)
- 1 Denver steak
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 20g cashew nuts (use half) (Nuts)
- 60g orange, miso and ginger dressing (use a quarter) (Mustard, Soya) (Sunflower Oil, Water, White Wine Vinegar, Wheat Free Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Miso Paste (Water, Soybean, Rice, Salt), Orange Juice Concentrate, Ginger, Dijon Mustard (Water, Mustard Seeds, Spirit Vinegar, Salt), Orange Zest, Garlic Puree, Xanthan Gum)
- 1 carrot (use half)
- 1 handful of fresh coriander (use half)
- 1 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
Nutritional Information
Calories: 576
Protein: 44g
Carbs: 50g
Fat: 23g
Vietnamese Noodle Salad with Denver Steak
You'll love this moreish orange, miso and ginger dressing. Drizzle it over brown rice noodles and serve with juicy Denver steaks. Top with crunchy cashews, fresh pepper and green edamame beans for extra vitamins.
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Cooking Instructions
- Boil a kettle. Heat a large frying pan with 1 tsp oil on medium heat. Season the steaks with sea salt. Once the pan is hot, add the steaks and cook (as a guide: 3-4 mins on each side for medium-rare, or 5-6 mins for well-done). Quickly seal the edges of the steak, then remove from the pan and leave to rest. Thinly slice against the grain.
- Heat a large saucepan filled with salted boiling water on high heat. Add the noodles, gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse under cold water.
- Make the noodle salad; cut the carrot into thin matchsticks (or use a julienne peeler). Thinly slice the pepper. Thinly slice the cucumber into half-moons. Pick the mint leaves from the stalks and roughly chop, along with the coriander. Add everything to a bowl. Add the cooked noodles, along with the tamari and half the orange, miso & ginger dressing. Season to taste with sea salt and black pepper and toss to combine.
- Serve the noodle salad topped with the sliced steak. Garnish with the cashews.
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