Steak & Vietnamese noodle salad

Name: Steak & Vietnamese noodle salad
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 85g Brown Rice Noodle; 1 tsp Rapeseed Oil; 250g Fillet Of Steak; 2 Carrots; 1/2 Chinese Cabbage; 4 finely sliced Spring Onions; Handful Coriander; 1 sliced Red Chilli; Juice of 1 Lime; 2 tsp Brown Sugar; 1 tsp Rice Vinegar; 1 chopped Garlic Clove; 1/2 tbs Fish Sauce

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Brown Rice Noodle85 g
Rapeseed Oil1 tsp
Fillet Of Steak250 g
Carrots2
Chinese Cabbage½
Spring Onions4
Coriander
Red Chilli1
Limejuice1
Brown Sugar2 tsp
Rice Vinegar1 tsp
Garlic Clove1
Fish Sauce½ tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 4

Estimated nutrition per serving
Energy	233 kcal
Protein	15.7 g
Fat	6 g
of which saturates	2.4 g
Carbohydrate	27.8 g
Fibre	4.7 g
Salt	0.8 g

Worked out from the 94% of the ingredients we could match.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 0 min

1
Mix all the ingredients for the dressing together in a bowl with 1 tbsp water until the sugar has dissolved.
2
Cook the noodles following pack instructions, then plunge into a bowl of cold water to cool completely. Drain the noodles, then add the carrot, cabbage, spring onion and dressing, and toss to combine.
3
Heat the oil in a frying pan over a high heat. Season the steak, then cook to your liking; 2-3 mins on each side for medium rare. Leave to rest for 5 mins, then slice. Divide the salad and steak slices between bowls and scatter over some coriander to serve.