NOODLE SALAD RECIPE VEGETARIAN RECIPES

Name: Vietnamese Lemongrass Beef and Noodle Salad
Total time: 1 h
Yield: 4 servings
Cuisine: vietnamese
Ingredients: 4 tablespoons Demerara or granulated light brown sugar; 3 tablespoons rice vinegar; 4 tablespoons lime juice, from 2 large limes; 4 tablespoons best quality fish sauce, such as Red Boat; 2 garlic cloves, minced; 1 1-inch length ginger, peeled and minced; 1 medium-hot red chile, such as Fresno, chopped; 1 hot red or green bird chile, thinly sliced; 12 ounces rice vermicelli noodles; 1 pound beef skirt steak or sirloin, in thin 1/4-inch slices; 2 tablespoons best quality fish sauce, such as Red Boat; 1 tablespoon Demerara or granulated light brown sugar; 3 garlic cloves, minced; 3 tablespoons finely chopped lemon grass, tender centers only; 1 head lettuce, such as butter lettuce or Little Gems, tender center leaves separated; 2 tablespoons vegetable oil; 4 scallions, slivered; 1 medium carrot, cut in 3-inch lengths, julienned (about 1 cup); 1 small cucumber, 3-inch lengths, julienned (about 1 cup); 1 3-inch length daikon radish, julienned (about 1 cup); Mixture of cilantro sprigs, mint leaves, basil leaves and small perilla (shiso) leaves, about 3 cups; 4 tablespoons crushed roasted peanuts; 4 tablespoons fried shallots, available in Asian groceries (or make your own using this recipe ); Small handful bean sprouts or sunflower sprouts (optional)

VIETNAMESE LEMONGRASS BEEF AND NOODLE SALAD RECIPE - NY…

Vietnamese Lemongrass Beef and Noodle Salad Recipe - NY… image

Bun bo xao, a zesty stir-fry of marinated beef hot from the wok paired with room temperature rice noodles, makes a satisfying main-course salad year-round. Dressed with a classic Vietnamese dipping sauce and topped with roasted peanuts, the flavors are clean, bright and restorative. Yes, this recipe calls for a lot of ingredients, but the prep is simple, and it’s an easy introduction to Vietnam cooking for the uninitiated.

Provided by David Tanis

Total Time 1 hours

Yield 4 servings

Number Of Ingredients 24

Ingredients

4 tablespoons Demerara or granulated light brown sugar
3 tablespoons rice vinegar
4 tablespoons lime juice, from 2 large limes
4 tablespoons best quality fish sauce, such as Red Boat
2 garlic cloves, minced
1 1-inch length ginger, peeled and minced
1 medium-hot red chile, such as Fresno, chopped
1 hot red or green bird chile, thinly sliced
12 ounces rice vermicelli noodles
1 pound beef skirt steak or sirloin, in thin 1/4-inch slices
2 tablespoons best quality fish sauce, such as Red Boat
1 tablespoon Demerara or granulated light brown sugar
3 garlic cloves, minced
3 tablespoons finely chopped lemon grass, tender centers only
1 head lettuce, such as butter lettuce or Little Gems, tender center leaves separated
2 tablespoons vegetable oil
4 scallions, slivered
1 medium carrot, cut in 3-inch lengths, julienned (about 1 cup)
1 small cucumber, 3-inch lengths, julienned (about 1 cup)
1 3-inch length daikon radish, julienned (about 1 cup)
Mixture of cilantro sprigs, mint leaves, basil leaves and small perilla (shiso) leaves, about 3 cups
4 tablespoons crushed roasted peanuts
4 tablespoons fried shallots, available in Asian groceries (or make your own using this recipe)
Small handful bean sprouts or sunflower sprouts (optional)

Steps:

Make the dipping sauce:

FRESH SALMON WITH THAI NOODLE SALAD RECIPE | BBC GOOD FOOD

Fresh salmon with Thai noodle salad recipe | BBC Good Food image

Ideal for a quick midweek meal, whip up this nutritious salmon and noodle salad in just 20 minutes. The balance of protein and carbs make it super satisfying

Provided by Sara Buenfeld

Categories Dinner, Fish Course, Lunch, Main course

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 2

Number Of Ingredients 10

Ingredients

2 skinless salmon fillets
1 large orange , the juice and zest of half, the rest peeled and chopped
125g French beans , trimmed and halved
50g mange tout , shredded
75g frozen peas
75g vermicelli rice noodles
2 tsp red curry paste
1 tsp fish sauce
3 spring onions , finely chopped
half a pack basil or coriander, chopped

Steps:

Put a pan of water on to boil. Line a steamer with baking parchment, add the salmon fillets and scatter with a little of the orange zest. When the water is boiling, add the beans to the pan, put the salmon in the steamer on top and cook for 5 mins. Take the salmon off, and if it is cooked, set aside but add the peas and mange tout to the pan and cook for 1 min more, or if not quite cooked leave on top for the extra min. Drain the veg, but return the boiling water to the pan, add the noodles and leave to soak for 5 mins.
Put the curry paste and fish sauce in a salad bowl with the orange juice and a little of the remaining zest and the spring onions. Drain the noodles when they are ready and add to the salad bowl, toss well, then add the chopped orange with the basil or coriander and the cooked vegetables. Tip in the juice from the fish, then toss well and serve in bowls with the salmon on top.

Nutrition Facts : Calories 517 calories, FatContent 22 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 39 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 8 grams fiber, ProteinContent 36 grams protein, SodiumContent 0.86 milligram of sodium

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