Thai beef noodle salad

While I was at home in Sussex for the weekend,  my flat mate and her boyfriend cooked the most stunning piece of beef for supper on Saturday, courtesy of Farmdrop. What is Farmdrop I hear you say… well Emma’s boyfriend works for the company and it is an exciting new startup which takes out the middle man and allows the consumer to buy directly from the supplier. Got to be a good thing right?

But their little tummies couldn’t polish off all the beef, so with the leftovers I have pulled together this Thai inspired noodle salad for supper this evening.

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For 4 people, ingredients include:

  •  we had the luxury of leftovers but I would suggest two flank steaks if you are doing it from scratch
  • vermicelli rice noodles, 4 nests worth
  • a pack of mangetout
  • a large handful of beansprouts
  • a small tin of bamboo shoots
  • 4 spring onions
  • 1 fresh chilli
  • a handful of fresh mint

For the dressing:

  • the juice of 1 and a half limes
  • 2 desertspoons of fish sauce
  • 1 desertspoon of soy sauce
  • 4 desertspoons of maple syrup
  • 1 teaspoon of sesame oil
  • 1 minced clove of garlic

If you are doing this from scratch, start by cooking your steaks to medium rare and then leave them to rest and cool down. In the meantime boil the noodles according to the packet and cook the mangetout for 3 minutes in boiling water before refreshing in cold water.

Mix together all the ingredients for your dressing and leave them to stand and infuse as this is the part that will really bring Asian flavours to the salad.

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Drizzle some sesame oil over the noodles and then arrange the mangeout, beansprouts and bamboo shoots over the top. Cover with the slices of beef and top with spring onions, chilli (which I sliced into thin strips using a mandolin) and fresh mint.

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Douse the whole thing in the Asian dressing and settle down to an exotic Monday night supper.

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