Vietnamese beef noodle salad

Vietnamese beef noodle salad

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Vietnamese beef noodle salad

The ingredient of Vietnamese beef noodle salad

  1. 1 garlic clove, beaten
  2. 2 tablespoons soy sauce
  3. 2 teaspoons fish sauce
  4. 1 tablespoon brown sugar
  5. 1 teaspoon sesame oil
  6. 600g red meat rump steak
  7. 100g dried vermicelli noodles
  8. Canola oil cooking spray
  9. half cup whole fresh mint leaves
  10. half of cup Thai basil leaves
  11. 1/2 cup sparkling coriander leaves
  12. 1/3 cup dry-roasted peanuts, chopped
  13. 1 Lebanese cucumber, halved, sliced
  14. 1/four cup lime juice
  15. 2 tablespoons Trident candy chilli sauce
  16. 1 tablespoon finely chopped lemongrass

The instruction how to make Vietnamese beef noodle salad

  1. Combine garlic, soy sauce, fish sauce, sugar and sesame oil in a bowl. Add beef. Turn to coat. Cover. Refrigerate for 3 hours, turning red meat after 2 hours.
  2. Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 10 mins. Drain. Roughly chop. Cool.
  3. Spray a barbeque plate or chargrill with oil. Heat over medium-high warmness. Remove red meat from marinade. Cook for five to six mins each side for medium, or until cooked for your liking. Transfer to a plate. Cover with foil. Stand for 10 minutes. Thinly slice.
  4. Combine noodles, mint, basil, coriander, peanuts, cucumber and pork in a bowl. Add dressing. Toss to mix. Serve.
  5. Chilli lemongrass dressing: Whisk lime juice, sweet chilli sauce and lemongrass collectively in a jug. Season with salt and pepper.

Nutritions of Vietnamese beef noodle salad

fatContent: 418.011 calories
saturatedFatContent: 16 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 30 grams carbohydrates
fibreContent: 8 grams sugar
proteinContent:
cholesterolContent: 35 grams protein
sodiumContent: 93 milligrams cholesterol

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