Vietnamese-style steak and noodle salad recipe
Fast and fresh sums up this flavour-packed noodle dish with griddled steak that's ready in just 15 minutes. A sweet, spicy and zesty dressing adds a final flourish.
See method- Serves 4
- Takes 15 minutes, plus resting
- 514 calories / serving
- Dairy-free
- Gluten-free
Ingredients
- 395g pack thin-cut beef steaks
- 200g pack pad Thai rice noodles
- 1 tbsp sesame oil or vegetable oil
- 50g spring onions, trimmed and sliced
- ½ cucumber, cut into thin strips (julienned)
- 1 carrot, peeled into ribbons
- 1 Chinese leaf, halved and finely sliced
- 15g fresh mint, leaves chopped
- 30g pack fresh coriander, leaves chopped
- ½ tbsp vegetable oil
- 40g roasted and salted cashews, roughly chopped
- 1 red chilli, finely chopped, plus extra to garnish
- 1 garlic clove, finely chopped
- 2 limes, juiced
- 1½ tbsp fish sauce
- 1 tbsp reduced-salt soy sauce or tamari
- 2 tbsp sweet chilli sauce
Each serving contains
- Energy
- 2155kJ 514.0kcal
- Fat
- 18g
- Saturates
- 5g
- Salt
- 2.4g
- Sugars
- 12g
of the Reference intake
Carbohydrate 56.3gProtein 29.3gFibre 5.2g
Method
- Remove the steaks from the packaging and allow to rest at room temperature for 20 mins. Cook the rice noodles to pack instructions. Drain, rinse under cold water, then toss through the sesame oil. Transfer to a bowl or platter with the spring onions, cucumber, carrot, Chinese leaf, mint and most of the coriander.
- Heat a griddle or frying pan over a high heat. Brush the steaks with the vegetable oil, then griddle for 45 secs each side (for medium). Leave to rest for 5 mins before slicing.
- In a small bowl, whisk together the dressing ingredients, then toss through the salad. Top with the steak, cashews and the remaining coriander to serve.
- See more Easy noodle recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
