Vietnamese lemongrass beef and noodle salad

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Vietnamese lemongrass beef and noodle salad

(5) Rate it

  • 0:20 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

This flavour packed asian salad is perfect for weeknight dinners.

Featured in
Iceberg lettuce, Iron rich recipes

Ingredients

  • 150g dried vermicelli noodles
  • 1 tablespoon vegetable oil
  • 1 stalk lemongrass (white part only), finely chopped
  • 2 garlic cloves, crushed
  • 1 small red chilli, finely chopped
  • 600g lean beef mince
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 2 teaspoons caster sugar
  • 3 cups iceberg lettuce, thickly shredded
  • 1 carrot, cut into matchsticks (see Notes)
  • 1/2 cup fresh mint leaves, torn
  • 1/3 cup fresh Thai basil leaves
  • 1/3 cup peanuts, salted, roasted
  • 2 tablespoons fried shallots (optional, see note)

Method

  • Step 1
    Place noodles in a large heatproof bowl. Cover with boiling water. Set aside for 5 minutes or until soft. Drain. Roughly chop.
  • Step 2
    Heat a wok over high heat. Add oil. Swirl to coat. Add lemongrass, garlic and chilli. Stirfry for 1 minute or until fragrant. Add mince. Stir-fry, breaking up mince, for 5 minutes or until browned. Combine soy, fish sauce, lime juice and sugar in a small jug. Add to wok. Stir-fry for 2 minutes or until heated through.
  • Step 3
    Place lettuce in a large shallow serving bowl. Top with noodles, mince mixture, carrot, mint, basil, peanuts and shallots, if using. Serve.

  • High protein

Nutrition

  • 2274 kj

    Energy

  • 23.6g

    Fat Total

  • 6.7g

    Saturated Fat

  • 4.5g

    Fibre

  • 39.6g

    Protein

  • 76mg

    Cholesterol

  • 1305mg

    Sodium

  • 41.4g

    Carbs (total)

All nutrition values are per serve

Notes

  • For an authentic taste, pickle the carrot. Combine 1/2 cup rice wine vinegar and 1/4 cup caster sugar in a small saucepan over medium heat. Cook, stirring, for 2 minutes or until sugar has dissolved. Cool for 5 minutes. Place carrot in a glass bowl. Add vinegar mixture. Cover and refrigerate for 2 hours or overnight. Drain before using.
  • Find fried shallots in the Asian food aisle of major supermarkets.
  • Author: Cathie Lonnie
  • Image credit: Andrew Young
  • Publication: Super Food Ideas

Source: taste.com.au

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