Can I use a different type of noodle for this salad?

Yes, you can substitute Hokkien noodles with rice noodles or even whole wheat noodles based on your preference.

How can I adjust the spiciness of the salad?

Adjust the amount of red chili used in the dressing or leave it out entirely for a milder flavour.

Can I prepare the Thai dressing for beef salad ahead of time?

Yes, you can prepare the dressing in advance and store it in the refrigerator for up to a week. Shake well before using.

Can I use a different cut of beef for this recipe?

Yes, you can use flank steak, sirloin, or even leftover roast beef. Just ensure to slice it thinly against the grain for tenderness.

How long can the Thai Beef Noodle Salad be stored?

It is really best enjoyed fresh but if you really want to, it can be stored in an airtight container in the refrigerator for up to 2 days. Add peanuts just before serving to maintain crunchiness.

Thai Beef Salad Noodles: A Burst of Flavours and Textures

Description

This Thai beef noodle salad is an explosion of vibrant colours, fresh flavours, and contrasting textures. Juicy slices of beef, crisp snow peas, juicy cherry tomatoes, and crunchy peanuts, all tied together with a zesty, sweet, and savoury dressing. It's a perfect balance of light and hearty, making it an ideal dish for any occasion.

Ingredients

Scale

Salad:

700g Beef steak, trimmed

Salt and cracked pepper, to taste

2 Lebanese cucumber, halved lengthways, thinly sliced

200g Snow peas, trimmed and string removed

125g Cherry tomatoes, halved

1 Red onion, thinly sliced

1/2 cup Mint leaves, lightly packed

1/2 cup Coriander leaves, lightly packed

1 Long red chili, halved lengthways, seeds discarded, thinly sliced

200g Hokkien noodles

1/3 cup Peanuts, roughly chopped

Dressing:

1/4 cup Lime juice

1/4 cup Honey

1/4 cup Fish sauce

1 1/2 tablespoons Soy or tamari sauce

1 teaspoon Sesame oil

2 Garlic cloves, peeled and crushed

2 teaspoons Freshly grated ginger

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Instructions

Cook the steak: Preheat a barbecue grill or cast iron grill pan over high heat, season the steaks with salt and cracked pepper and cook for about 2 minutes per side for medium-rare, or until cooked to your liking. Transfer to a plate and rest for 5–10 minutes.
Blanch the snow peas: Blanch the snow peas in boiling water for 1 minute, then plunge into ice water to keep them bright and crisp, and drain well.
Make the dressing: Add the lime juice, honey, fish sauce, soy sauce, sesame oil, garlic and ginger to a screw-top jar and shake until well combined.
Prep the noodles: Place the Hokkien noodles in a heatproof bowl, cover with boiling water and stand for 1 minute, then drain well (or prepare according to packet instructions).
Build the salad base: Add the cucumber, snow peas, cherry tomatoes, red onion, mint, coriander and sliced chilli to a large bowl.
Slice and combine: Thinly slice the rested steak against the grain, add it to the bowl along with the noodles, pour over the dressing and gently toss to combine.
Serve: Divide between plates, scatter over the chopped peanuts and serve immediately.

Prep Time: 10
Cook Time: 10
Category: Lunch
Method: Stove
Cuisine: Asian

Nutrition

Serving Size:
Calories: 618
Sugar: 23.5 g
Sodium: 1686.9 mg
Fat: 17.7 g
Carbohydrates: 65.7 g
Fiber: 4.4 g
Protein: 50.1 g
Cholesterol: 147 mg