Thai Noodle Salad
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Recipe: #34428
March 01, 2020
Categories: Dinner, Lunch, Salads, Meat Salad, Beef, Ground Beef, Vegetables, Carrot, Onions, Thai, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Stove Top, Wok/Stir-Fry, Gluten-Free, No Eggs, Non-Dairy, Kosher Meat more
"From our Sunday newspaper The Sunday Times. Times are estimated. NOTE - full recipe title is Healthy Beef Mince Thai Noodle Salad."
Ingredients
Nutritional
- Serving Size: 1 (375.9 g)
- Calories 464.6
- Total Fat - 16 g
- Saturated Fat - 5.5 g
- Cholesterol - 118.8 mg
- Sodium - 1191.2 mg
- Total Carbohydrate - 53 g
- Dietary Fiber - 4 g
- Sugars - 24.4 g
- Protein - 28.3 g
- Calcium - 76.3 mg
- Iron - 4.1 mg
- Vitamin C - 28.8 mg
- Thiamin - 0.2 mg
Step 1
Place the noodles in a large heatproof bowl and cover with boiling water. and st aside for 20 minutes to soak.
Step 2
Meanwhile, combine the lime juice, half the honey and half the fish sauce in a small jug and set aside to develop the flavours.
Step 3
Heat a wok over high heat and spray with oil and add the garlic, ginger and chilli and stir-fry for 1 minute or until aromatic and then add the mince and stir-fry for 3 minutes or until mince changes colour and now add the soy sauce and remaining 1 1/2 tablespoons honey and stir-fry for 2-3 minutes or until mince is dark golden and season with the white pepper and remaining 1 tablespoon fish sauce.
Step 4
Drain the noodles and transfer to a large bowl and add the mince mixture, lime dressing, tomato, carrot, onion, beans, basil and coriander and toss to combine and then serve with lime wedges.
Tips & Variations
No special items needed.
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