If you’re looking for a noodle salad recipe to take you through summer and beyond then look no further! In the recent warm weather that we have had here in the UK this noodle salad was perfect for a light but filling dinner. I have used beef here however feel free to play around with the ingredients as prawn, chicken or even crispy tofu would also be delicious here. The dressing can be made in advance to allow the flavours to develop if you have the time; simply make it, cool it and keep it in the fridge until you are ready to use it.
Ingredients- serves 3-4
For the dressing:
1 tsp chilli flakes
1 tbsp fresh ginger- grated
2 garlic cloves- grated
3 tbsp fish sauce
2 tbsp sesame oil
2 tbsp dark soy sauce
3 tbsp rice wine vinegar
1 tbsp palm sugar
1 tsp galangal paste
Juice of a small lime
For the rest:
Thick cut rump steak- approx. 400g
2 nests of vermicelli rice noodles
Handful of unsalted peanuts- toasted in a dry pan
Bag of beansprouts
1 large carrot- ribboned or grated
Bag of radishes- finely sliced
Fresh coriander- roughly chopped
Fresh mint- roughly chopped
1.Start off by making the dressing; simply combine all the listed ingredients for the dressing and stir well. Place in a pan over a low heat and simmer until thickened; remove from the heat and set aside. Remember to taste the sauce to ensure that it is to your liking and then adjust if needed.
2. Soak the noodles as per the packet instructions; drain well and use scissors to randomly cut the noodles so they are easier to eat in the salad.
3. Heat a frying pan to high ready for the steak. Season the steak and cook to your liking. Remove the steak and rest for the same amount of time that it was cooked for. Use a sharp knife and thinly slice the steak.
4. Take a large bowl and combine the noodles with the carrot, beansprouts, radishes and the dressing. Add the sliced steak, peanuts and fresh herbs and toss well. Serve on a large platter, if you like.