If you are vegan or vegetarian it's easily adaptable. The short list of ingredients make it a great recipe for the size pantries we have in our small footprints. It's also a great way to use leftover from the grilling. I like to make a little extra noodles and dressing to have on hand for left over veggies and quick stir frys.
Pair this with The Melon in Coconut Milk side and you have a filling lunch or a nice light summer dinner.
Asian Style Rice Noodle
Salad with Grilled Beef
Serves 4-6
Prep Time: 20 minutes
Cook Time: 10 minutes
1 pkg. (8.8 oz) Thai
Kitchen Thin Rice Noodles
3 cups iceburg
lettuce, chopped
1 carrot, peeled and shaved into ribbons
1 cucumber,
peeled and diced
1 red bell
pepper, thinly sliced
5 radishes,
sliced
1 cup mint
leaves, rough chopped
1 cup cilantro
leaves, rough chopped
Dressing
1 clove
garlic, minced
½ cup fresh
lime juice
2 Tbls Thai
Kitchen fish sauce or soy sauce
2 Tbls brown sugar
1 Tbls Sriracha Chili Sauce or
garlic chili sauce
¾ to 1 pound
of grilled steak, thinly sliced
½ cup salted
peanuts
Bring a medium
pot of water to a boil. Add noodles and cook 4 minutes. Test that one is cooked
through. When cooked, drain noodles and rinse in cold water. Using scissors,
cht noodles into smaller lengths. Set aside.
In a medium
bowl, combine lettuce, carrots, cucumbers, peppers, radishes, mint and
cilantro. Toss to combine.
In a small jar
with a lid, make dressing by combining all dressing ingredients and shaking.
To serve
salad, combine noodles with salad and add ¾ of the dressing. Toss to combine.
Place beef on top and drizzle with remaining dressing. Sprinkle with peanuts
and serve. If taking on a picnic, dress just before eating.
Encores: This
is a great salad base that would be delicious with leftover grilled chicken,
pork, salmon or shrimp. You can easily make it vegetarian and use tofu or
tempeh in place of the steak. It is light and refreshing and also delicious
with added melon or nectarines in the summertime!
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