Cold Orange Chili Oil Noodle Salad with Steak

This is a great for when the days are hot because these noodles are cold and flavorful.

Cold Orange Chili Oil Noodle Salad with Steak 

Print This Recipe Total time Yield 4Source inspired by Chef Adam BusbyPublished

serves 4


  • 2 usda choice or better filet mignon steaks, about 2 inches thick
  • ½ cup plus 2 tablespoons soy sauce, separated
  • 1 tablespoon peanut oil
  • 1 teaspoon chili paste
  • salt and pepper as needed
  • ½ cup dry-roasted peanuts
  • 1 cup loosely packed whole cilantro leaves
  • 4 whole baby bokchoy
  • 1 bunch scallions sliced into ½‑inch lengths
  • ½ cup coarsely shredded carrots
  • 8 ounce fresh mung bean sprouts
  • zest from 1 orange
  • 1 tablespoon toasted-sesame oil
  • ¼ cup rice vinegar
  • 1 tablespoon granulated sugar
  • 1 tablespoon asian fish-sauce
  • 3 tablespoon chili-oil
  • 1 pound very thin asian noodles of your choice


Mix ½ cup soy sauce, peanut oil in a small bowl. Rub both sides of each steak with a bit of chili paste. Add the steaks to the soy mixture and let them marinate about 1 hour, turning occasionally.

Heat the grill or grill pan to medium-high heat. Remove the steaks from the soy mixture and generously season them. Cook for 3 minutes, rotate the steaks ¼ turn to make nice crosshatch marks, and then cook another 2 minutes. Flip and cook another 3 to 4 minutes for medium-rare, or to your degree of desired doneness. Remove to a platter and let cool. Once cool they may be refrigerated overnight if needed.

About an hour before serving, bring a large pot of salted water to a boil over high heat. Have a bowl of ice water handy. Drop the baby bok choy into the water and cook about 3 minutes. Use tongs and remove them to the ice bath to stop cooking. Remove them from the bath drain and refrigerate. Retain the boiling water and ice bath for the noodles.

Drop the noodles into the boiling water and cook, stirring often to prevent sticking, until the noodles are al dente. About 2 minutes. Drain and then submerge them in the prepared ice water bath. Once cool drain well and refrigerate 1 hour. Discard boiling water and ice bath.

In a large bowl whisk together chili oil, remaining 2 tablespoons soy sauce, rice vinegar, sesame oil, Asian fish sauce, pinch of salt, sugar, orange zest. Add the bean sprouts, shredded carrots, sliced scallions, cilantro leaves and cold noodles to the bowl. Toss to coat well. Cover the bowl and move it to the refrigerator to completely chill.

When ready to serve, turn the whole bowl and its liquid onto a serving platter. Toss the peanuts over the noodles and top with the reserved steak slices; place the baby bok choy along side. Serve cold.