Thai Beef Noodle Salad

This salad is sweet, savoury and sour all in one!

I really love the combination of coriander and mango.

I think it provides great flavour to the salad. 

This salad is an extremely substantial weeknight meal.

Or omit the steak and you have a great noodle side salad for a BBQ or picnic

INGREDIENTS (Serves 2 to 3)

Dressing:

3 Tbsps Lime Juice

1 Tbsp Fish Sauce
1 Tbsp Water
1 Garlic Clove, minced
1 Red Birdseye Chilli, finely chopped or 1 Tbsp Hit Chilli Sauce
1 Tbsp Raw Sugar
1/2 Tsp Sesame Oil
1 Tbsp Peanut or Grapeseed or Canola Oil

Salad:
400g Rump Steak
190g Packet of Noodles, cooked al dente (1/2 a packet) (I used a thin egg noodle)
50g Baby Spinach
1/4 Cabbage, shredded
1/2 Bunch of Coriander, chopped coarsely
1/4 Bunch of Mint, chopped coarsely (optional)
1 Carrot, julienned
1 Mango, diced
A Handful of Peanuts, crushed


METHOD:

Mix all of the dressing ingredients together. Set aside while you are preparing the salad.

Season the beef with salt and pepper and sear in a hot fry pan for 5 minutes per side, or until medium. Then transfer the steak onto a cutting board. Let it sit for 5 minutes, covered.

Once rested slice the beef into strips on the bias.

Meanwhile, prepare the noodles, according to packet directions. The key is to not overcook the noddles because the texture of the noodles will become really mushy and clash with the rest of the salad. Drain and rinse the noodles under cold running water, once cooked.

Mix the remaining salad ingredients (except the peanuts) in a large bowl, toss in the noodles, add the dressing, and combine well.

To serve: place the noodle salad on a plate, top with sliced beef and sprinkle with the chopped peanuts.