When we are craving a fresh, light meal, nine out of ten times we will go for a noodle salad. This Thai variety with beef is a huge crowdpleaser, and is perfect to serve at your next summer dinner party!
Salad for three
○ 450g steak○ 200g egg noodles ○ 5 tablespoons water ○ 2 tablespoons fish sauce 3 tablespoons light soy sauce ○ 2 tablespoons sesame oil○ juice of one large lime○ 2 tablespoons brown sugar○ 1 tablespoon fresh grated ginger ○ 1 garlic clove ○ 1 red bell pepper ○ 1 green bell pepper ○ 1 head of lettuce ○ 1 chopped red chili ○ 15g fresh chopped mint ○ 15g fresh chopped coriander○ 15g Thai basil
In a medium sized bowl, combine 5 tablespoons water and sugar and place in microwave for 30 seconds on medium heat to melt the sugar. Stir in the soy sauce, fish sauce, sesame oil, lime juice, ginger and garlic. Boil the noodles according to the instructions and rinse with cold water once done cooking. Chop the bell pepper into thin strips. Toss the noodles and bell pepper in half the dressing (add a little bit of water and soy sauce if there is not enough volume to coat noodles) and place in the fridge.
Heat a frying pan over medium high heat, then slide in the steaks. Cook them for 2-3 minutes on each side. During the last minute, add two tablespoons of the dressing to glaze the meat. Remove from heat and let rest for 5 minutes, then slice into thin strips. To serve, add the steak and remaining dressing to the noodles. Stir in the chopped mint, chili, coriander and basil. On each plate, place some lettuce leaves and top with a good serving of noodle salad. Dinner time!
Cheese and chinese