|
|
Beef and Glass Noodle Salad Recipes
|
|
Ingredients : |
|
250g mung
bean thread vermicelli (glass noodles)
2 tsp oil
400g
fillet steak
1 small
fresh red chili, finely chopped
6 spring
onions, finely sliced
60ml lime
juice
60ml fish
sauce
2 tsp
grated light palm sugar
1 small
red capsicum, very thinly sliced
1/2 red
onion, thinly sliced
20g fresh
mint
30g fresh
Thai basil |
Method :
- Place the noodles in a heatproof
bowl, cover with boiling water and leave for 5 minutes.
- Drain, rinse in cold water and
drain well.
- Chop into 10cm lengths with
scissors.
- Heat the oil in a frying pan, add
the steak and cook for 2 minutes each side, or until medium-rare.
- Remove, cover and leave to rest
for 5 minutes.
- Place the chili, spring onion,
lime juice, fish sauce and sugar in a small bowl, and mix together
well.
- Thinly slice the beef and place in
a large bowl with the noodles, capsicum, red onion, mint, and Thai
basil.
- Add the dressing, toss to coat and
serve.
Ready to eat in 30 minutes
Serves 4 - 6
|
Wonder
what to cook for dinner ?
Subscribe to our newsletter.
|
Get your hot and spicy's ingredients here
|
|
|