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Steak & Vietnamese noodle salad served in a bowl with chopsticks

Steak & Vietnamese noodle salad

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A star rating of 4.2 out of 5.8 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Serve up this healthy steak and noodle salad for supper and nourish your body with nutrients as well as energy from complex carbs.

  • Gluten-free
  • Healthy
Nutrition: Per serving
HighlightNutrientUnit
low inkcal400
low infat9g
saturates3g
carbs41g
sugars12g
fibre8g
protein34g
salt1.1g
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Ingredients

  • 83g brown rice noodles (Clearspring contain no salt)
  • 1 tsp rapeseed oil
  • 250g fillet steak
  • 2 carrots , peeled into ribbons
  • ½ Chinese cabbage , shredded
  • 4 spring onions , sliced
  • 1 small pack coriander , roughly chopped

For the dressing

  • 1 red chilli , seeds removed and thinly sliced
  • 1 lime , juiced
  • 2 tsp soft brown sugar
  • 1 tsp rice wine vinegar
  • 1 garlic clove , finely chopped
  • ½ tbsp fish sauce

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.

Goes well with

Recipe from Good Food magazine, April 2018

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A star rating of 4.2 out of 5.8 ratings
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