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Chilli beef noodle salad

This chilli beef noodle salad works well hot for dinner and cold for lunch – I often make it for dinner and then have the leftovers for lunch the next day. I’ve tried it with both egg noodles and soba noodles, and I prefer the egg version – it keeps better for the next day – but soba noodles are kinder to my stomach! It would no doubt work great with udon or Singapore-style noodles too.

Ingredients:

Steak of your choice – I use sirloin
Red pepper, finely sliced
Cucumber, chopped
Tomato, chopped
Salted peanuts
Noodles of your choice
Oil
Salt and pepper

Juice of two limes
1 tbsp. fish sauce
1 tsp. soy sauce
1 tbsp. sesame oil
2cm piece of fresh ginger, peeled
1 garlic clove
1 fresh long red chilli, seeds removed

Method:

1) Prepare the veg and set aside
2) Put all the dressing ingredients into a food processor and blend, set aside
3) Cook the noodles according to packet instructions
4) Meanwhile, rub the oil onto the steak, add a little salt and pepper, and fry to your liking
5) Remove the steak from the heat and slice
6) Pile the cooked noodles, veg and steak onto a plate then top with the dressing and a small handful of peanuts

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