Steak & Plum Noodle Salad with Ginger Peanut Dressing

Fresh plum might seem like an unusual addition to an Asian-inspired noodle salad, but it’s a fresher alternative to the classic plum sauce commonly found in stir-fries and noodle bowls. Don’t worry if some of the peas fall out of the pods as you slice them – just toss them into the salad, too.

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Prep Time
25 min
Cook Time
15 min
40 min


  • 1/2 cup unsalted dry-roasted peanuts, divided
  • 1 cup fresh orange juice
  • 1 4-inch piece fresh ginger, peeled and grated
  • 2 tbsp reduced-sodium soy sauce
  • 1 tbsp brown rice vinegar
  • 2 6-oz boneless top sirloin steak medallions, about 1/2 inch thick
  • 1/4 tsp sea salt
  • 1/8 tsp ground black pepper
  • 4 oz whole-grain spaghetti, broken in half
  • 4 oz sugar snap peas, trimmed and halved lengthwise
  • 1 head baby bok choy (about 4 oz), cored and thinly sliced crosswise
  • 1 plum, halved, pitted and thinly sliced
  • 2 radishes, halved and thinly sliced
  • 1/4 cup thinly sliced fresh mint, divided


  1. In a blender, purée 1/4 cup peanuts, orange juice, ginger, soy sauce and vinegar until smooth. Set aside.
  2. Season steak with salt and pepper. Mist a heavy 9-inch skillet or grill pan with cooking spray and heat on medium-high. Add steak and cook, turning once, for about 5 minutes for medium-rare or 8 minutes for medium. Transfer to a cutting board and cover loosely with foil. Let rest for 5 minutes. Thinly slice across the grain. Keep warm.
  3. Meanwhile, bring a large saucepan of water to a boil. Add peas and cook until tender-crisp, about 30 seconds. Using a slotted spoon, transfer peas to a bowl of ice water to chill; drain and pat dry. Return water to a boil; add spaghetti and cook, stirring occasionally, until al dente, 7 to 8 minutes. Drain and rinse under cold water.
  4. To a large bowl, add spaghetti, bok choy, plum, radishes, 2 tbsp mint and steak. Add peanut sauce and toss to coat.
  5. Roughly chop remaining ¼ cup peanuts; sprinkle over spaghetti mixture. Sprinkle with remaining 2 tbsp mint.

Nutrition Information

  • Serving Size 1/4 of recipe
  • Calories 403
  • Carbohydrate Content 38 g
  • Cholesterol Content 55 mg
  • Fat Content 16 g
  • Fiber Content 7 g
  • Protein Content 30 g
  • Saturated Fat Content 4 g
  • Sodium Content 473 mg
  • Sugar Content 10 g
  • Monounsaturated Fat Content 7.5 g
  • Polyunsaturated Fat Content 2 g