Steak & Vietnamese noodle salad

Name: Steak & Vietnamese noodle salad
Prep time: 13 min
Total time: 13 min
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

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For Steak & Vietnamese noodle salad, success comes from the balance between the main ingredient, seasoning and cooking method. Steak & Vietnamese noodle salad is a fresh vietnamese salad with fillet of steak, fish sauce and chinese cabbage. It feels light, colourful and easy to serve as a starter, side or relaxed lunch, with bright citrus freshness and garlic depth. The extra notes help explain the flavour, origin and serving style.

Why does this salad work as a meal?

Steak & Vietnamese noodle salad is about more than fresh vegetables alone. Steak & Vietnamese noodle salad is a fresh vietnamese salad with fillet of steak, fish sauce and chinese cabbage. It feels light. By combining substance, dressing and texture, the salad stays light while still feeling like a proper meal.

Preparation time: 13 min

Ingredients

Brown Rice Noodle – 85g
Rapeseed Oil – 1 tsp
Fillet Of Steak – 250g
Carrots – 2
Chinese Cabbage – 1/2
Spring Onions – 4 finely sliced
Coriander – Handful
Red Chilli – 1 sliced
Lime – Juice of 1
Brown Sugar – 2 tsp
Rice Vinegar – 1 tsp
Garlic Clove – 1 chopped
Fish Sauce – 1/2 tbs

Method

step 1
Mix all the ingredients for the dressing together in a bowl with 1 tbsp water until the sugar has dissolved.
step 2
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.
step 3
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.