Carne Asada Udon Noodle Salad

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.

Cook the flank steak to medium and slice thin. I also grilled some zucchini that day for a separate side dish.

Dressing goes in first, then the pico. The dressing is inspired by the recent chipotle hack where people put sour cream into the vinaigrette

Put the noodles into the serving bowls and add the steak and avocado on top

I love the flavors in this pasta salad! The steak goes so well with the creamy chewy noodles and the lime juice balances everything so well. A perfect summer dish!

Carne Asada Udon Noodle Salad

Pico de gallo, chipotle, and sour cream, make up the flavor base for this udon noodle dish topped with grilled carne asada.
Prep Time15 minutes
Cook Time15 minutes
marinate2 hours
Total Time2 hours 30 minutes
Servings: 3 people as a meal, more as a side


Steak and marinade

  • 1 pound skirt or 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
  • salt and pepper


  • 2 tomatoes diced
  • 1/2 a small onion diced
  • juice of 2 limes
  • 2 jalapenos diced, some seeds removed if desired
  • 1 clove garlic grated
  • 1/2 cup minced cilantro


  • 1/4 cup olive oil
  • 2 tablespoons red vinegar
  • juice of 1 lime
  • 1 teaspoon mustard
  • 1 teaspoon chipotle hot sauce
  • salt and pepper
  • 1 clove garlic grated finely
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chipotle powder
  • 1 teaspoon chili powder
  • 1/4 cup sour cream


  • 16 oz cooked and frozen or refrigerated packaged udon noodles boiled according to package instructions and strained and rinsed
  • 1 avocado sliced thin


  • Mix the marinade ingredients in a zip lock and add the steak. Allow to marinate for 2 hours.
  • Grill the meat over high heat to medium well. Allow to rest before slicing thin against the grain, and then chopping into smaller pieces
  • Mix all the pico ingredients in a large bowl and season with salt and pepper.
  • Put the dressing ingredients into a jar or small bowl and shake or whisk until smooth and combined.
  • Put the noodles into a large bowl and add enough of the dressing to coat. Add pico to your personal tastes, I used about 3/4 of it and thought it was enough. Toss the noodles and add more dressing and/or pico if desired.
  • Devide the noodles into serving bowls and top with the steak and avocado. Serve.

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