Thai Noodle Salad
Recipe: #34428
March 01, 2020
Categories: Salads, Meat Salad, Ground Beef, Carrot, Onions, Thai, Wok/Stir-Fry, Gluten-Free, No Eggs, Non-Dairy, Kosher Meat, Beef Dinner, Ground Beef Dinner, more
"From our Sunday newspaper The Sunday Times. Times are estimated. NOTE - full recipe title is Healthy Beef Mince Thai Noodle Salad."
Original is 4 servings
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 by Step Method
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
No special items needed.
1 Reviews
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