Vietnamese Spicy Noodle Salad
Vietnamese Spicy Noodle Salad
Spice it up with this quick and easy Vietnamese-inspired recipe by Adrian Richardson.
  • Difficulty Level Easy
  • Technique Stir Frying
  • Cooking Time 30 minutes
  • Yield 2 to 4 servings
Ingredients
  • 500 grams fillet, finely sliced
  • Marinade:
  • 2 tablespoons fish sauce, plus 1 tsp extra
  • 1 clove garlic, grated
  • 1 knob ginger, grated
  • 2 tablespoons coconut palm sugar
  • 2 tablespoons soya
  • 1 tablespoon fish sauce
  • 1 lemongrass, white part only, finely sliced
  • 500 grams rice vermicelli, cooked and cooled, soaked in hot water
  • Stir fry ingredients:
  • 2 tablespoons olive oil or vegetable oil
  • 1 tablespoon Garlic, grated
  • 1 small onion, sliced
  • 1 green chilli, chopped
  • 1 bok choy
  • 10 Vietnamese mint leaves, finely shredded
  • 1 bunch coriander, chopped
  • 1 cucumber, halved lengthwise and sliced
  • 1 Spring Onion
  • 10 mint leaves, finely shredded
  • Crushed roasted peanuts
  • Garnish:
  • Snow pea shoots
  • Deep fried shallots
Method
  1. Combine the beef in a bowl with the marinade ingredients and leave for 10 minutes.
  2. Saute the onions and garlic in a hot pan with a little oil. Then add the beef and the rest of the stir fry ingredients. Add the cooked noodles and toss together.
  3. Serve with a garnish of snow pea shoots and deep fried shallots.

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