Thai Beef Noodle Salad

By Nicola JaffreyRecipes
Thai Beef Noodle Salad
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Thai Beef Noodle Salad

Recipe by Embody NutritionCourse: Dinner, Lunch
Servings

6

servings
Prep time

10

minutes
Cooking time

5

minutes

Ingredients

  • 500g beef strips

  • 2 portions of vermicelli rice noodles

  • A few handfuls spinach

  • 1 punnet cherry tomatoes (chopped in half)

  • 1 cucumber

  • 1 green capsicum (chopped into cubes)

  • Handful mint

  • Handful dill

  • Handful coriander

  • For the Sauce

  • 1tsp crushed garlic

  • 1tsp crushed ginger

  • 1tsp chilli paste

  • 2tbs fish sauce

  • 2tbs soy sauce

  • 1tbs lemon juice

  • 2tbs oil

Method

  • Heat a frypan over high heat on the stovetop. Add a splash of oil and wait a few minutes for the pan to heat up.
  • Once hot, add the beef strips and cook for around 5 minutes, or until cooked through.
  • Meanwhile, boil the kettle and place vermicelli noodles into a bowel. Add the boiling water and leave to soak for around 5 minutes. Then drain and set aside.
  • For the sauce, mix together all ingredients in a large bowl until combined.
  • Prepare the vegetables and herbs by chopping into bite sized pieces and add into the bowl with the sauce. Add the noodles and beef to the bowl and toss to combine so that all ingredients have been coated with the sauce.
  • Serve, and enjoy!

Notes

  • Feel free to add any vegetables you like to this recipe. It is a great way to use up leftover veggies, herbs and other ingredients left in the fridge. You can even add in extra ingredients such as cheese (eg. feta or haloumi) or croutons to add some extra textures.