Thai Beef Salad with Crispy Noodles

clock 10 minutes + 10 minutes
Feed Four Summer Beef Salad Thai Cucumber Noodle Spinach
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Ingredients

  • 1 red chilli, finely diced
  • 1 Tbsp Select olive oil
  • 350 g beef schnitzel, finely sliced
  • ½ red onion, finely sliced
  • 90 g spinach
  • ¼ cucumber, deseeded and sliced
  • ½ cup fresh mint, sliced
  • ½ cup fresh coriander, sliced
  • 160 g crispy egg noodles
  • Dressing
  • 2 Tbsp lime juice
  • 2 tsp fish sauce
  • 2 Tbsp sugar
  • 1 clove of garlic, mashed into a paste
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Method

  • 1. To make the dressing: Throw the lime juice, fish sauce, chilli and garlic into a jar and shake to combine. Pour half into a bowl and set the remaining aside.

  • 2. Heat a frypan on high. When really hot add the oil, then the beef schnitzel and stir-fry quickly. Remove and place into the bowl with the dressing. Combine.

  • 3. Add remaining ingredients to bowl then drizzle over the rest of the dressing and combine.

By Brett McGregor

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