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We’re back with another Meal Prep Monday, this time we’re getting our sh*t together with an Asian Noodle Salad that’s as delicious as it is refreshing. It’s the kind of dish that screams, “I’m adulting!”

Prep beef with sodium bicarbonate and Shaoxing wine, let it marinate. Cook noodles, sauté onions, garlic, and beef. Shred cabbage, julienne carrots, add chilies. Make dressing with ponzu, perilla oil, and sugar, save half. Toss everything, save half the dressing. Top with peanuts, sesame seeds, cilantro—go wild!

Whether you’re craving a light lunch or a hearty main course, this Asian Noodle Salad has your back. Plus, it’s got everything you need: protein from tender beef tenderloin, a nutrient-packed veggie medley, and flavour that’ll make you revisit this easy dish every time. Enjoy!

Ingredients

Adjust Servings

US / Metric

0.00

Beef tenderloin

0.00

Beef tenderloin

0.00

tsp

Sodium bicarbonate

0.00

tsp

Sodium bicarbonate

0.00

tsp

Shaoxing wine

0.00

tsp

Shaoxing wine

0.00

Dangmyeon (sweet potato noodles)

0.00

Dangmyeon (sweet potato noodles)

0.00

tbsp

Cooking oil

0.00

tbsp

Cooking oil

0.00

Onion

0.00

Onion

0.00

cloves

Garlic (minced)

0.00

cloves

Garlic (minced)

0.00

Large cabbage

0.00

Large cabbage

0.00

Carrots

0.00

Carrots

0.00

Red chilies

0.00

Red chilies

Dressing

0.00

tbsp

Ponzu

0.00

tbsp

Ponzu

0.00

tbsp

Perilla oil/Sesame oil

0.00

tbsp

Perilla oil/Sesame oil

0.00

tsp

Sugar

0.00

tsp

Sugar

Toppings

0.00

tbsp

Toasted sesame seeds

0.00

tbsp

Toasted sesame seeds

0.00

Roasted almonds

0.00

Roasted almonds

Ground black pepper

Kosher salt

Steps

1

Thinly slice beef tenderloin against the grain and place them in a bowl.

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2

Add in sodium bicarbonate to tenderise and mix well - leave for 30 - 45 minutes.

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3

Boil some water on the stove to cook your Dangmyeon - cook as per instructions on packaging. Once down, add into large mixing bowl.

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4

Prepare our vegetables for the salad and add them to a large mixing bowl: Thinly slice cabbage, cut carrots into matchsticks, cut chillies into matchsticks.

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5

Rinse the beef well and pat off excess water.

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6

In a oiled, hot pan, add in your velveted beef followed by onions and minced garlic to stir fry. Once done, add into the large mixing bowl.

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7

Chop up your toasted almonds and add them into your large mixing bowl.

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8

Your salad is almost ready - you can prepare your dressing now by mixing your ponzu, perilla oil and sugar together. Be sure to mix well for the dressing to emulsify.

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9

If you aren’t eating this immediately, add in half the dressing on hand and mix well before storing them away in your containers. You can then add in a bit more when prepping them to eat.

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