Cold Noodles With Steak and Tomatoes
Updated August 3, 2026
Ryan Liebe for The New York Times. Food Stylist: Anna Billingskog.
- Ready In
- 20 min
- Rating
- Comments
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Ingredients
2 quarts water
8 ounces thin, flat rice noodles (such as pad Thai-style)
8 ounces skirt steak, sliced against the grain about ¼-inch thick
¼ cup plus 1 tablespoon fish sauce, divided
1 tablespoon toasted sesame oil
1 garlic clove, finely grated
Black pepper
¼ cup lime juice (from 1 to 2 limes)
1 tablespoon honey
4 medium cocktail or small plum tomatoes (about 8 ounces), cut into wedges
¼ medium red or white onion, thinly sliced
Small handful cilantro leaves, chopped
Nutritional analysis per serving (4 servings)
56 grams carbs; 37 milligrams cholesterol; 394 calories; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 11 grams fat; 2 grams fiber; 1930 milligrams sodium; 17 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring 2 quarts of water to a boil in a medium pot. Add the noodles, turn off the heat and stir until the noodles are fully submerged. Let sit until tender, about 15 minutes (or follow package instructions), stirring occasionally to prevent them from sticking together. Transfer noodles to a colander, rinse with cold water and drain well.
- Step 2
In a small bowl, season steak with 1 tablespoon fish sauce, the sesame oil, garlic and a generous amount of freshly ground black pepper. Set aside for a few minutes (or up to 1 hour).
- Step 3
Stir lime juice, remaining ¼ cup fish sauce and honey together in a large bowl until dissolved. Add the tomatoes and toss to coat. Add drained noodles to the bowl and toss gently to combine.
- Step 4
Heat a medium skillet over high heat, then add the steak and cook, stirring frequently, until browned and just cooked through, about 3 minutes.
- Step 5
To serve, transfer the noodles and tomatoes to a serving platter, top with steak and scatter with onion and cilantro.
Private Notes
Comments
I made this tonight and it was delicious! The flavors blended well and were complex. The preparation was simple and everything came together easily. I can imagine serving this for guests at a summer party.
Can half a pound of noodles plus half a pound of steak REALLY feed four people??
I haven’t made this yet, though I intend to soon. But I have to say, it looks like a great recipe for using leftover steak!
Outstanding. Cool and refreshing. Everyone from grumpy 80 year old grandparents (who have never heard of fish sauce) to demanding 10 year olds who only wanted steak until they tasted the noodles, loved it. Going into full time summer rotation.
Made this last night and didn’t like it that much. As lots of comments noted, the fish sauce was overpowering. I added a little soy sauce and doubled the lime juice. It was ok, but won’t make again.
Great showcase for summer tomatoes! I doubled the steak (and the marinade) but it was still the right amount of noodles. Delish!