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mango and beef rice noodle salad

Mango and Beef Rice Noodle Salad


Course Main Dish
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 3 people

Ingredients

  • 280 g lean beef julienne it
  • 125 g rice noodle
  • 140 g mango julienne it
  • 85 g carrot julienne it
  • 85 g mung bean sprouts remove the roots
  • 85 g bok choy julienne it

Marinade for beef

  • 2 tbsp light soy sauce
  • 1 tsp sugar
  • 1 tsp potato starch or corn flour
  • 1 tsp rice wine
  • Pinch ground cumin
  • Pinch ground black pepper

Ingredients for dressing

  • 1/2 tbsp mint chopped
  • 1/2 tbsp basil chopped and preferably Thai basil
  • 1 clove garlic
  • 1 chili remove seed and finely chopped
  • 3 tbsp fish sauce
  • 2 tbsp water
  • 1/2 lime juice only
  • 1/2 tbsp demerara sugar or caster sugar

Instructions

  1. Mix all the ingredients for the dressing in a small bowl and leave aside.
  2. Soak rice noodles in cold water to soften them first.
  3. Marinade beef for at least 30 minutes.
  4. Boil a medium saucepan of water and blanch carrot and mung bean spouts. Cool down in ice water immediately. Drain and leave aside.
  5. Use the same water to blanch the rice noodles for 3-5 minutes. You can adjust the time in which you blanch the noodles if you want them softer or more al dente. This is entirely up to you.
  6. Soak the rice noodles in cold water to cool down immediately. Drain and leave aside.
  7. Heat up 1 tablespoon of oil in a skillet or wok and stir-fry the beef for 30 seconds. Turn off the fire and leave aside.
  8. Mix all the ingredients with some dressing evenly. Season with some salt if need it. Ready to serve.