Roast beef and rice noodle salad

Cooking Salads Roast beef and rice noodle salad

Citrus flavours, aromatic spices and tender roast beef will have everyone licking their lips asking for more.

Lables: Egg free Gluten free Lactose free Milk free Wheat free
  1. Place the noodles in a large heatproof bowl. Cover with boiling water and set aside, stirring occasionally, for 15 minutes or until just softened. Drain.
  2. Whisk together the fish sauce, lime juice, sugar and chilli powder in a small jug until the sugar dissolves.
  3. Combine the noodles, beef, watercress, onion, tomato, mint, coriander and half the dressing in a large bowl and stir until well combined.
  4. Divide the noodle salad among serving plates and drizzle over the remaining dressing. Sprinkle with cashews to serve.

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250g rice vermicelli noodles
2 tbsp fish sauce
1 tbsp fresh lime juice
1 tbsp brown sugar
1/2 tsp chilli powder
250g sliced rare roast beef, cut into large pieces
1 bunch watercress, sprigs picked, washed, dried
1 red onion, halved, thinly sliced
125g yellow grape tomatoes, halved
1/3 cup fresh mint leaves
1/2 cup fresh coriander sprigs
125g roasted cashews, coarsely chopped

Adv

Autors
Preparation time
25
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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