Recipe Menu

Beef Noodle Salad Bowl (gluten-free)

This Beef Noodle Salad Bowl is simple to prepare, gluten-free, and packed with unami-rish flavours. Juicy, tender beef is marinated in a mix of soy sauce, sesame oil, and sweet hoisin for a punchy, well-rounded taste. Paired with fresh vegetables, flat rice noodles, and a tangy-sweet dressing, it’s a dish that’s satisfying and perfect for sharing. For added fun, turn it into a DIY meal by setting out the ingredients and let everyone build their own bowl just the way they like it. Let’s get cooking!

The Story Behind the Recipe

I created this Beef Noodle Salad Bowl for Chang's Asian Food as part of their gluten-free recipe collection. After making it, I loved it so much that I knew it had to find a home on my own page too. This dish has everything I look for in a summer meal—it’s light and healthy but still satisfying and filling. And the best part? It doesn’t feel like a typical salad! The combination of tender marinated beef, fresh vegetables, and flavourful noodles makes it perfect for warm evenings when you want something refreshing yet hearty. I couldn’t wait to share it with everyone!

Watch How to Make It

Helpful Tips

Marinating: For the best flavour, marinate the beef for at least 1 hour. If short on time, even 10 minutes can work, but the longer, the better.

Cooking Beef: Let the beef come to room temperature before cooking to ensure it cooks evenly. Resting the beef after cooking keeps it juicy and tender.

Noodles: After soaking the rice noodles, rinse them under cold water and toss with sesame oil or olive oil to prevent sticking.

DIY Option: Arrange all the ingredients in separate bowls or platters so everyone can assemble their own noodle bowl to their liking.

Vegetables: Swap or add other fresh veggies like shredded red cabbage, snow peas, or sliced radishes for extra crunch.

Storage: This dish makes great leftovers! Store the beef, noodles, and dressing separately to keep everything fresh.

Serving: Provide extra lime wedges and chili on the side so each person can adjust the flavours to their preference.

Cooking Method: For a smoky flavor, cook the beef on a BBQ grill instead of a pan.

Tips for Cooking the Beef

Room Temperature: Always let the beef come to room temperature for about 10 minutes before cooking. This helps it cook evenly.

Heat: Use medium-high heat to get a golden crust on the outside while keeping the inside tender.

Timing: Cook the beef for 3–4 minutes on each side for medium doneness. If the cut is thicker, add an extra minute per side or cook to your desired level.

Resting: Let the beef rest for at least 10–15 minutes after cooking. This allows the juices to be redistributed, keeping them tender and juicy.

Slicing: Slice the beef thinly and against the grain for maximum tenderness.

Alternative Cooking Methods: For a smoky flavor, grill the beef on a BBQ. Adjust cooking times as needed based on your grill’s heat.

Beef Noodle Salad Bowl (gluten-free)

Serves 4

Prep: 15 minutes

Cook: 20 minutes

INGREDIENTS

Beef Marinade:

2 x 300g beef fillet tenderloin

3 tablespoons Chang’s Hoisin Sauce*

3 tablespoons Chang’s Tamari Light Soy Sauce*

1 tablespoon Chang’s Sesame Oil*

2 cloves garlic, minced

½ teaspoon sea salt

½ teaspoon black pepper

Asian Salad Dressing:

4 tablespoons Chang’s Fish Sauce*

4 tablespoons fresh lime juice

2 tablespoons rice vinegar

2 tablespoons water

2 tablespoons brown sugar

1 clove garlic, minced

2 tablespoons finely grated carrot

1 long red chilli, deseeded and finely diced

Noodle and Salad Bowl:

1 packet Chang’s Pad Thai Rice Noodles*

2 tablespoons olive oil or sesame oil

2 carrots, julienned

2 cucumbers, julienned

2 cups lettuce, finely sliced

1 cup bean sprouts

1 long red chilli, finely sliced

1 handful of fresh mint and coriander

Lime wedges

*Chang's products are gluten-free

INSTRUCTIONS

Marinate the Beef: In a sealable container or zip-lock bag, combine the marinade ingredients with the beef. For the best flavour, marinate for 1 hour. If short on time, marinate for 10 minutes.
Make the Dressing: While the beef is resting, in a small bowl, whisk together all the dressing ingredients.
Cook the Beef: Heat 2 tablespoons of cooking oil in a non-stick frying pan or preheated BBQ grill. Remove the beef from the marinade, and cook over medium heat for 3–4 minutes per side, depending on thickness, for medium doneness. Rest the beef for 10 minutes before slicing thinly.
Prepare the Noodles: While the beef is resting, soak the Pad Thai Rice Noodles in boiling water as per packet instructions. Drain, rinse under water, and toss with 2 tablespoons of olive oil or sesame oil to prevent sticking. Place them in a large serving bowl.
Prepare the Salad: While the beef marinates, julienne the carrots and cucumbers, slice the lettuce, and prep the remaining salad ingredients. Arrange them in bowls or on a serving platter.
Assemble the Bowl: Add the noodles to individual bowls. Top with the vegetables, herbs, and sliced beef. Drizzle generously with the Asian salad dressing and gently toss. Serve with lime wedges.
DIY Option: For a fun serving style, place the noodles, vegetables, herbs, beef, and dressing in separate bowls or plates. Family and friends can build their own beef noodle bowls.