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Thai rice noodle salad

Thai rice noodle salad

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Rating: 4 out of 5.11 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Healthy
Nutrition: per serving (without meat)
HighlightNutrientUnit
kcal153
fat1g
saturates0g
carbs34g
sugars5g
fibre2g
protein5g
low insalt1.49g
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Ingredients

To make with mince

To make with steak

Method

  • STEP 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.

  • STEP 2

    Stir together the lime zest and juice, fish or soy sauce and sugar. Stir into the noodles with the red onion and lettuce.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, July 2006

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Overall rating

Rating: 4 out of 5.11 ratings

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