Quick & Easy

Beef salad with fresh rice noodles

This fresh and fragrant Asian-inspired noodle dish makes a great change from a midweek takeaway. It's easy to make and has the added punch of chilli, Vietnamese mint and Thai basil.
beef salad with fresh rice noodles




1.Make the chilli soy dressing; combine ingredients in screw-top jar; shake well.
2.Combine beef in medium bowl with a third of the dressing, cover; refrigerate 3 hours or overnight.
3.Heat oil in wok or large frying pan; stir-fry beef, in batches, until browned.
4.Place noodles in large heatproof bowl; cover with boiling water, separate with fork, drain. Rinse noodles under cold water; drain.
5.Place beef in large bowl with cabbages, herbs, onion and remaining dressing; toss gently to combine. Divide noodles among serving bowls; top with beef salad.

Vietnamese mint, also called Cambodian mint or laksa leaf, is actually not a mint, but a pungent and peppery narrow-leafed member of the buckwheat family. Thai basil, or horapa, is different from sweet basil and holy basil in both looks and taste. Having smaller leaves and purplish stems, it has a slight licorice taste. You need a quarter of a small Chinese cabbage and a quarter of a small red cabbage for this recipe.


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