Zingy Thai Beef Noodle Salad

Eating with the seasons is important; not only is it cost effective, but also good for you and makes for delicious fresh meals that are best suited to that time of year. That being said, there are still some meals that are fabulous all year round and can be adapted to the seasons, and this is one of them. Feel free to mix up your veg selection with whatever you have growing in your garden or stored in your fridge. I also used leftover beef from a Sunday Roast (a perfect winter meal), but you could fry up strips of steak or get some roast beef from your local deli counter.

Whatever way you decide to put your stamp on this recipe I promise you will find it delicious, any time of the year!


Serves 2-3

For the Noodles

  • 1 tbsp sesame oil
  • 1 red & 1 yellow pepper – de-seeded very finely sliced
  • ½ white onion – peeled and finely sliced
  • 2 green chillis – deseeded and finely sliced
  • 125g asparagus tips
  • Thumbsize piece ginger – peeled and grated
  • 100g white cabbage – finely sliced
  • 4 mushrooms – sliced
  • 175g noodles
  • 225g roast beef (I used leftover from a roast but if you don’t have that to hand then you can get some from a deli counter) – finely sliced into strips

For the dressing

  • 2 tbsp fish sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp sesame
  • 1 tsp chilli sauce
  • 1 tsp caster sugar
  • Juice ½ lime
  • 1 small garlic clove – peeled and finely chopped.

To serve

  • 4 eggs – boiled for 5-6 minutes (depending on how soft you like them), peeled and halved.
  • 1 lime – quartered
  • Cucumber – julienned

Heat a wok or large frying pan to a medium temperature and fry all the vegetables in the sesame oil for 5-7 minutes to soften slightly.

While your veg is frying, whisk together all the ingredients for the dressing until well combined.

Add the noodles, beef and dressing to the wok and cook for another 5 minutes to heat through.

Plate up and top with your egg, cucumber and lime.

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