Gluten-Free Beef Noodle Salad with Hoisin
Updated: Sep 11
Fresh, colourful and full of flavour, this Gluten-Free Beef Noodle Salad combines juicy hoisin-marinated beef with rice noodles, crisp vegetables, fresh herbs and a tangy lime dressing. Serve it ready assembled or set everything out separately and let everyone build their own noodle bowl.
About This Gluten-Free Beef Noodle Salad with Hoisin
This is one of those meals that gives you the freshness of a salad while still feeling like a proper, satisfying dinner. The beef is marinated in Chang’s Hoisin Sauce, Tamari Light Soy Sauce and Sesame Oil, giving it a savoury, slightly sweet and beautifully umami-rich flavour. It’s sliced and served over soft Pad Thai rice noodles with carrot, cucumber, lettuce, bean sprouts, chilli, mint and coriander.
Then there’s the dressing. Fish sauce, fresh lime, rice vinegar, brown sugar, garlic and chilli create that balance of salty, sweet, tangy and fresh that brings the whole bowl together.
I originally created this recipe for Chang’s as part of their gluten-free recipe collection. I enjoyed it so much that I wanted it to have a permanent place here on Create Cook Share too.
Watch How to Make It
Tips for the Best Beef Noodle Salad
Give the beef time to marinate.
For the best flavour, marinate the beef for at least 1 hour. If you’re short on time, 10 minutes will still add flavour, but a longer marinade gives the beef more depth.
Bring the beef to room temperature before cooking.
Take it out of the fridge for around 10 minutes before cooking so it cooks more evenly.
Use high heat.
You want enough heat to create a golden, caramelised exterior while keeping the centre tender and juicy.
Allow the beef to rest.
Once cooked, rest it for 10–15 minutes before slicing. This allows the juices to redistribute through the meat rather than running out onto the chopping board.
Always slice against the grain.
Slicing the beef thinly across the grain makes each piece noticeably more tender.
Rinse the noodles after cooking.
Once the rice noodles are softened, drain and rinse them before tossing with sesame oil or olive oil. This helps cool them for the salad and prevents them from sticking together.
Prepare the vegetables while the beef marinates.
The carrot, cucumber, lettuce, bean sprouts, chilli and herbs can all be prepared ahead so the bowls come together quickly once the beef is cooked.
Try the BBQ.
You can also cook the beef on a preheated BBQ grill for a smoky, charred flavour. Cooking time will vary slightly depending on the thickness of the beef and the heat of your BBQ.
How to Make Gluten-Free Beef Noodle Salad
1. Marinate the Beef
Combine the beef with the hoisin sauce, tamari, sesame oil, garlic and seasoning. Allow it to marinate so the flavours can penetrate the meat.
2. Prepare the Dressing
Whisk together the fish sauce, lime juice, rice vinegar, water, brown sugar, garlic, grated carrot and chilli until well combined.
3. Cook and Rest the Beef
Cook the marinated beef over medium heat until golden on the outside and cooked to your preferred doneness. Rest before slicing thinly against the grain.
4. Prepare the Noodles and Vegetables
Soak the Pad Thai rice noodles according to the packet instructions, then drain, rinse and toss with oil. Prepare the carrot, cucumber, lettuce, bean sprouts, chilli and fresh herbs.
5. Assemble the Bowls
Divide the noodles between bowls and top with the vegetables, herbs and sliced beef. Spoon over plenty of the lime dressing and serve with extra lime wedges.
Make It a DIY Noodle Bowl
For an easy shared meal, skip assembling individual servings altogether.
Place the noodles in one large serving bowl and arrange the sliced beef, vegetables, herbs, chilli, dressing and lime wedges separately. Everyone can then build their own bowl with exactly the ingredients and amount of dressing they like.
It’s particularly good for family dinners, relaxed entertaining or when you’re serving people with different tastes.
Storing Leftovers
For the best texture, store the beef, noodles, salad vegetables and dressing separately in airtight containers in the refrigerator.
Keeping everything separate prevents the noodles and vegetables from soaking up too much dressing and becoming soft.
The beef can be served cold or allowed to come closer to room temperature before adding it back to the salad.
Frequently Asked Questions
Is this Beef Noodle Salad gluten-free?
Yes. The Chang’s Hoisin Sauce, Tamari Light Soy Sauce, Sesame Oil and Pad Thai Rice Noodles used in the recipe are gluten-free. As always, check individual packaging if cooking for someone with coeliac disease or specific dietary requirements.
Can I marinate the beef ahead of time?
Yes. Marinating it ahead makes this an even easier meal to put together. Keep the beef refrigerated while marinating and bring it out shortly before cooking.
Can I cook the beef on the BBQ?
Absolutely. A hot BBQ grill gives the beef a delicious smoky flavour and slightly charred exterior.
How do I stop rice noodles from sticking together?
After soaking, drain and rinse the noodles, then toss them with the sesame oil or olive oil included in the recipe.
Can I prepare the salad ahead?
Yes. Prepare the vegetables and dressing ahead and refrigerate them separately. Cook and slice the beef when you are ready to serve, then assemble the bowls just before eating.
Gluten-Free Beef Noodle Salad with Hoisin Beef
Serves 4 | Prep: 15 minutes, plus marinating | Cook: 20 minutes
INGREDIENTS
Beef Marinade:
2 x 300 g pieces of beef fillet (tenderloin)
3 tablespoons GF Hoisin Sauce*
3 tablespoons GF Tamari Light Soy Sauce*
1 tablespoon Sesame Oil*
2 cloves garlic, minced
½ teaspoon sea salt
½ teaspoon black pepper
2 tablespoons cooking oil, for cooking
Asian Salad Dressing:
4 tablespoons GF 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
Noodles and Salad:
1 packet Chang’s Pad Thai Rice Noodles*
2 tablespoons olive oil or sesame oil
2 carrots, julienned
2 cucumbers, julienned
2 cups finely sliced lettuce
1 cup bean sprouts
1 long red chilli, finely sliced
1 handful fresh mint and coriander
Lime wedges, to serve
*Chang’s products used in this recipe are gluten-free.
INSTRUCTIONS
1. Marinate the Beef
Place the beef in a sealable container or zip-lock bag. Add the hoisin sauce, tamari, sesame oil, garlic, salt and black pepper, then turn the beef to coat well.
For the best flavour, marinate for 1 hour. If short on time, marinate for at least 10 minutes.
2. Prepare the Salad and Dressing
While the beef is marinating, prepare the carrots, cucumbers, lettuce, bean sprouts, chilli and fresh herbs.
For the dressing, whisk together the fish sauce, lime juice, rice vinegar, water, brown sugar, garlic, grated carrot and diced chilli until well combined. Set aside.
3. Cook the Beef
Remove the beef from the refrigerator around 10 minutes before cooking.
Heat the cooking oil in a large non-stick frying pan over medium-high heat, or preheat a BBQ grill.
Remove the beef from the marinade and cook for 3–4 minutes on each side, depending on its thickness, for medium doneness or until cooked to your liking.
Transfer to a plate and rest for 10 minutes before slicing thinly against the grain.
4. Prepare the Noodles
While the beef is resting, prepare the Pad Thai Rice Noodles in boiling water according to the packet instructions.
Drain and rinse under cold running water, then toss with the olive oil or sesame oil to prevent sticking.
5. Assemble the Bowls
Divide the noodles between individual serving bowls.
Top with the carrots, cucumbers, lettuce, bean sprouts, chilli, fresh herbs and sliced beef.
Drizzle generously with the Asian salad dressing and gently toss. Serve with lime wedges.
6. DIY Serving Option
For a relaxed shared meal, place the noodles, vegetables, herbs, sliced beef, dressing and lime wedges in separate bowls or on serving platters.
Let everyone build their own Beef Noodle Salad Bowl just the way they like it.
Have you tried this recipe?
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Recipe and Photography Margaret Pahos @CreateCookShare
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