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Lemongrass beef and noodle salad recipe



This flavour-packed Asian salad is perfect for weeknight dinners.

20m prep
10m cook
4 servings

16 Ingredients

* 150g dried vermicelli noodles

* 1 tbsp vegetable oil

* 1 stalk lemongrass (white part only), finely chopped

* 2 garlic cloves, crushed

* 1 small red chilli, finely chopped

* 600g lean beef mince

* 2 tbsp soy sauce

* 1 tbsp fish sauce

* 1 tbsp lime juice

* 2 tsp caster sugar

* 3 cups iceberg lettuce, thickly shredded

* 1 carrot, cut into matchsticks (see Notes)

* 1/2 cup fresh mint leaves, torn

* 1/3 cup fresh Thai basil leaves

* 1/3 cup peanuts, salted, roasted

* 2 tbsp fried shallots (optional, see note)

3 Method / Steps

Step 1

Place noodles in a large heatproof bowl. Cover with boiling water. Set aside for 5 minutes or until soft. Drain. Roughly chop.

Step 2

Heat a wok over high heat. Add oil. Swirl to coat. Add lemongrass, garlic and chilli. Stirfry for 1 minute or until fragrant. Add mince. Stir-fry, breaking up mince, for 5 minutes or until browned. Combine soy, fish sauce, lime juice and sugar in a small jug. Add to wok. Stir-fry for 2 minutes or until heated through.

Step 3

Place lettuce in a large shallow serving bowl. Top with noodles, mince mixture, carrot, mint, basil, peanuts and shallots if using. Serve.

source – tastecom

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