Vietnamese beef noodle salad

Cooking Salads Vietnamese beef noodle salad

Spark up your meal with quick, delicious and filling noodles.

Lables: Low carb Low kilojoule Low sugar Lower gi Egg free Gluten free Lactose free Milk free Wheat free
  1. Combine garlic, soy sauce, fish sauce, sugar and sesame oil in a bowl. Add beef. Turn to coat. Cover. Refrigerate for 3 hours, turning beef after 2 hours.
  2. Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 10 minutes. Drain. Roughly chop. Cool.
  3. Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Remove beef from marinade. Cook for 5 to 6 minutes each side for medium, or until cooked to your liking. Transfer to a plate. Cover with foil. Stand for 10 minutes. Thinly slice.
  4. Combine noodles, mint, basil, coriander, peanuts, cucumber and beef in a bowl. Add dressing. Toss to combine. Serve.
  5. Chilli lemongrass dressing: Whisk lime juice, sweet chilli sauce and lemongrass together in a jug. Season with salt and pepper.

If you liked the recipe "Vietnamese beef noodle salad", tell your friends about it!

1 garlic clove, crushed
2 tbsp soy sauce
2 tsp fish sauce
1 tbsp brown sugar
1 tsp sesame oil
600g beef rump steak
100g dried vermicelli noodles
Canola oil cooking spray
1/2 cup whole fresh mint leaves
1/2 cup Thai basil leaves
1/2 cup fresh coriander leaves
1/3 cup dry-roasted peanuts, chopped
1 Lebanese cucumber, halved, sliced
1/4 cup lime juice
2 tbsp Trident sweet chilli sauce
1 tbsp finely chopped lemongrass

Adv

Autors
Preparation time
3:30
Cooking time
25
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Salads
Posted by

Rate the recipe Vietnamese beef noodle salad

total votes: 1

You may need it

View product

Food Storage Container Set

Check price
Hurry up
View product

Surface Utensil Holder

Check price
Hurry up
View product

Cutting Board Set

Check price
Hurry up

No comments