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Salads

Thai beef and Noodle salad

Serves 6 Print Recipe

Ingredients

Thai beef and Noodle salad
  • 1 tablespoon finely chopped in thin rings of Black Prince (DARK Leaf)
  • 2 tablespoons of Todd River Dust (Mild Sweet Chilli Sauce)

    • Salad

    250gr fillet steak, cooked and sliced,

    100gr vermicelli noodles, soaked and drained,

    100gr wild rocket,

    1-cup bean sprouts,

    10 cherry tomatoes, quartered,

    1 red onion, sliced,

    ½ cup unsalted peanuts,

    ¼ cup coriander leaves and

    ¼ cup chopped mint leaves.

     

    Dressing:

    2 tablespoons fish sauce,

    2 tablespoons lime juice,

    1 tablespoon white wine vinegar and

    1 clove garlic, crushed.

     

Preparation

    Toss all salad ingredients together in a large serving bowl.

    Prepare dressing. Whisk all ingredients. Drizzle over salad and toss lightly. Serve immediately.