Vietnamese lemongrass beef and noodle salad

Cooking Salads Vietnamese lemongrass beef and noodle salad

This flavour packed Asian salad is perfect for weeknight dinners.

Lables: High protein Egg free Gluten free Lactose free Milk free Wheat free
  1. Place noodles in a large heatproof bowl. Cover with boiling water. Set aside for 5 minutes or until soft. Drain. Roughly chop.
  2. Heat a wok over high heat. Add oil. Swirl to coat. Add lemongrass, garlic and chilli. Stirfry for 1 minute or until fragrant. Add mince. Stir-fry, breaking up mince, for 5 minutes or until browned. Combine soy, fish sauce, lime juice and sugar in a small jug. Add to wok. Stir-fry for 2 minutes or until heated through.
  3. Place lettuce in a large shallow serving bowl. Top with noodles, mince mixture, carrot, mint, basil, peanuts and shallots, if using. Serve.

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150g dried vermicelli noodles
1 tbsp vegetable oil
1 stalk lemongrass , finely chopped
2 garlic cloves, crushed
1 small red chilli, finely chopped
600g lean beef mince
2 tbsp soy sauce
1 tbsp fish sauce
1 tbsp lime juice
2 tsp caster sugar
3 cups iceberg lettuce, thickly shredded
1 carrot, cut into matchsticks
1/2 cup fresh mint leaves, torn
1/3 cup fresh Thai basil leaves
1/3 cup peanuts, salted, roasted
2 tbsp fried shallots

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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