Thai rice noodle salad

Thai rice noodle salad

  • 1
  • 2
  • 3
  • 4
  • 5
(8 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 12 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 4

This salad is full of flavour and is healthy too, as it's served with an oil-free dressing

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving (without meat)

kcalories
153
protein
5g
carbs
34g
fat
1g
saturates
0g
fibre
2g
sugar
5g
salt
1.49g

Ingredients

  • ½ a 250g pack fine vermicelli rice noodles
  • 200g bag beansprouts
  • zest and juice 2 limes
  • 2-3 tbsp fish or soy sauce, to taste
  • 1 tsp muscovado sugar or soft brown sugar
  • 1 red onion, halved and thinly sliced
  • 2 Little Gem lettuce hearts, leaves separated and roughly torn

To make with mince

  • 500g minced pork
  • small knob grated ginger
  • pinch cayenne pepper

To make with steak

  • 1 tsp sunflower oil
  • 2 tbsp sesame seeds
  • 1 tsp oil
  • 4 x 175g sirloin steaks
  • 1 deseeded and shredded red chilli

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Place the noodles and beansprouts in a heatproof bowl and cover with boiling water. Leave for 4 mins, or until the noodles are tender. Drain, then cool under cold running water and drain again. Return to the bowl.
  2. Stir together the lime zest and juice, fish or soy sauce and sugar. Stir into the noodles with the red onion and lettuce.
  3. To make with mince, heat a little oil in a non-stick frying pan and stir-fry 500g minced pork, a small knob of grated ginger and pinch cayenne pepper or chilli powder for 10 mins, until the mince is browned and cooked through. Mix into the noodles, divide between four bowls and serve warm.
  4. To make with steak, make the rice noodle salad. Heat 1 tsp sunflower oil in a frying pan. Tip 2 tbsp sesame seeds onto a plate. Rub 1 tsp oil into 4 x 175g sirloin steaks and press into sesame seeds. Fry for 5 mins for medium rare, turning halfway. Leave to rest for 5 mins, then thinly slice. Toss 1 deseeded and shredded red chilli, and a handful mint leaves into noodles. Top with steak to serve.

Recipe from Good Food magazine, July 2006

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
dutchyD's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very bland, will add chilli and garlic next time

mervie22's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made it with pork mince & fish sauce and totally loved it, going to be a regular dish in our household.
Might try it with spring onions next time

sllyst's picture
  • 1
  • 2
  • 3
  • 4
  • 5

It won't let me rate at the moment but just made this for my lunch. Made it with soy instead of fish sauce and added a clove of garlic, very nice for a more healthy lunch would give it a good 4.

lulabellamozarella's picture
  • 1
  • 2
  • 3
  • 4
  • 5

It was ok but I found it quite bland.

csteel1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious and very simple.

PurpleBee's picture
  • 1
  • 2
  • 3
  • 4
  • 5

i made it with minced beef and it was totally yummy

mother_ship's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this with minced pork and thought it was a great combination of textures and flavours.

Questions

Tips