Steak & Vietnamese noodle salad

fibre folate gluten free healthy low calorie low fat noodles steak vietnamese vitamin c

N/A

Source

Ingredients

83g brown rice noodles (Clearspring contain no salt)

1 tsp rapeseed oil

250g fillet steak

2 carrots , peeled into ribbons

½ Chinese cabbage , shredded

4 spring onions , sliced

1 small pack coriander , roughly chopped

1 red chilli , seeds removed and thinly sliced

1 lime , juiced

2 tsp soft brown sugar

1 tsp rice wine vinegar

1 garlic clove , finely chopped

½ tbsp fish sauce

Method

Mix all the ingredients for the dressing together in a bowl with 1 tbsp water until the sugar has dissolved.

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.

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.