Carne Asada Udon Noodle Salad

You can never get enough tasty pasta salads this time of year. I have been on a huge Mexican food kick lately so I came up with this version to satisfy my craving. I like a thick udon noodle for this salad to stand up to the big chunks of veggies and meat.
Tons of pico de gallo is the main ingredient.
I made even more than I needed so I could eat tacos all week.  And eat tacos I did.
Cook the flank steak to medium and slice thin.  Also grill up some zucchini.
Mix everything together!  I think I need a bigger bowl.
Then just lay the steak on top.  Yum.
I love the flavors in this salad!  The avocado and sour cream really coats the pasta in a nice creamy sauce.  The flavors of tart lime and savory beef cut through the creamy noodles to create a nice balance.
A perfect weeknight summertime dish!

Carne Asada Udon Noodle Salad

  • Meat and Marinade
  • 1 pound Flank Steak
  • 1 Lime
  • 2 tablespoons Red Wine Vinegar
  • 1/4 cup Olive Oil
  • 3 cloves Garlic grated
  • 1/4 cup chipotle peppers in adobo sauce chopped
  • 1 tablespoon Cumin
  • 2 tablespoons Worcestershire Sauce
  • Pasta Salad
  • 1 Zucchini
  • 12 ounces Udon Noodles cooked rinsed and chilled
  • 4 Tomatoes diced
  • 1 Onion diced
  • 3 Limes juiced
  • 5 Jalapenos diced, some seeds removed
  • 1 clove Garlic grated
  • 1/4 cup chipotle peppers in adobo sauce chopped
  • 1/4 cup Sour Cream
  • 1 Avocado diced

Instructions

  1. Mix the marinade ingredients in a zip lock and add the flank steak. Allow to marinate for 2 hours.
  2. Quarter the zucchini and grill it along with the meat.
  3. Chop the grilled zucchini into planks.
  4. Mix the noodles with the veggies, chipotle, and sour cream.
  5. slice the meat thin against the grain.
  6. Plate the noodles and top with slices of meat. Serve.