Vietnamese·non-vegetarian·medium

Steak & Vietnamese noodle salad

Name: Steak & Vietnamese noodle salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 85g Brown Rice Noodle; 1 tsp Rapeseed Oil; 250g Fillet Of Steak; 2 Carrots; 1/2 Chinese Cabbage; 4 finely sliced Spring Onions; Handful Coriander; 1 sliced Red Chilli; Juice of 1 Lime; 2 tsp Brown Sugar; 1 tsp Rice Vinegar; 1 chopped Garlic Clove; 1/2 tbs Fish Sauce

Alright folks, gather round for my Steak & Vietnamese Noodle Salad recipe! Trust me, it's a flavor explosion you don't want to miss. So, first off, mix up that dressing until the sugar is all dissolved. Pro tip: If you want an extra kick, add a splash of fish sauce to the dressing. It's my little secret for that authentic Vietnamese flavor. Now, let me tell you about the time I accidentally mistook sugar for salt in this recipe. Let's just say, it wasn't my finest culinary moment. But hey, we learn from our mistakes, right? While you're grilling that steak to juicy perfection, don't forget to julienne those carrots like a pro. I once tried to spiralize them in a hurry, and let's just say it was a bit of a carrot fiasco in the kitchen! Once you've tossed everything together, get ready to be amazed by the burst of colors and flavors in every bite. This salad is not just a meal, it's a culinary adventure. Enjoy!

30 min(prep 20 + cook 10)

4 servings

450 kcal

4.7

Ingredients

Nutrition

450 kcalper serving

Protein35g32%

Carbs50g46%

Fat15g14%

Fiber5g5%

Sugar4g4%

Directions

1
step 1
2
Mix all the ingredients for the dressing together in a bowl with 1 tbsp water until the sugar has dissolved.
3
step 2
4
Cook the noodles following pack instructions, then plunge into a bowl of cold water to cool completely. Drain the noodles, then add the carrot, cabbage, spring onion and dressing, and toss to combine.
5
step 3
6
Heat the oil in a frying pan over a high heat. Season the steak, then cook to your liking; 2-3 mins on each side for medium rare. Leave to rest for 5 mins, then slice. Divide the salad and steak slices between bowls and scatter over some coriander to serve.

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