Ginger beef and glass noodle salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Stalks fresh lemongrass; outer leaves | |
| ; discarded | ||
| 6 | Garlic cloves; minced | |
| 1 | 30 grams piece fresh ginger | |
| 3 | tablespoons | Thai fish sauce |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Palm sugar; (or brown sugar) |
| 300 | grams | Dried rice stick or rice vermicelli |
| 2 | tablespoons | Thai fish sauce |
| 2 | tablespoons | Rice wine vinegar |
| 2 | tablespoons | Sweet chilli sauce |
| Two limes; juice of | ||
| 2 | tablespoons | Vegetable oil |
| ½ | teaspoon | Asian sesame oil |
| 500 | grams | Finely sliced beef; (see introduction) |
| 10 | Thai basil leaves; finely sliced | |
| 10 | Vietnamese mint leaves; finely sliced | |
| 10 | Mint leaves; finely chopped | |
| ½ | cup | Fresh coriander leaves |
| 1 | Continental cucumber; peeled, seeded and | |
| ; finely sliced | ||
| 1 | Handful snow pea shoots or other Asian | |
| ; greens | ||
| 2 | Fresh red chillies; seeded and finely | |
| ; sliced | ||
| ½ | Daikon; (white radish) | |
| ; finely julienned | ||
Directions
Finely mince the trimmed lemongrass, garlic and ginger and mix with the fish sauce, soy sauce and palm sugar . Separate the finely sliced beef and toss thoroughly with the marinade, making sure that all of the beef has been coated with the marinade. Allow to marinate for at least an hour or overnight.
Fill a large bowl with hot (not boiling) water and immerse the noodles completely. Soak the noodles for 15 minutes or until they are soft then rinse well in cold water, drain well and set aside.
Whisk together the Thai fish sauce, rice wine vinegar, sweet chilli sauce and lime juice and set aside.
Heat the oils in a wok or frypan and drain the beef from the excess marinade. Stir-fry the beef quickly over a high heat just until cooked through, about 2 minutes.
In a large bowl, immediately toss the cold noodles, hot beef, herbs, cucumber, snow pea shoots, chillies and daikon until thoroughly mixed.
Drizzle over the dresssing and continue tossing until all tthe ingredients have been coated with the dressing.
Serve at room temperature, garnished with extra coriander leaves.
Converted by MC_Buster.
Per serving: 348 Calories (kcal); 28g Total Fat; (68% calories from fat); 5g Protein; 23g Carbohydrate; 0mg Cholesterol; 2105mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4½ Vegetable; 0 Fruit; 5 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.