Satay Beef Steak & Egg Noodle Salad
with Pea Pods & Makrut Lime Dressing0.0(0)
Calories
:
462 kcalProtein
:
40g proteinDifficulty
:
EasyUnder 30g carbs
Allergens:
- Eggs
- Gluten
- Wheat
- Soy
- May contain traces of allergens
We're in our light and bright era so only a salad will do! This noodle salad comes brimming with crunchy pea pods, fresh cucumber and a zesty sweet chilli dressing that will make your tastebuds sing. With some seared Thai beef to serve, you'll be humming, twirling and shoveling this one down your gob!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
1 packet
Mixed Salad Leaves
1 packet
Pea Pods
1 packet
Sweet Chilli Sauce
300 g
Beef Rump
1 sachet
Satay Seasoning
(Contains: Soy, May contain traces of allergens;)
1
Cucumber
1 packet
Makrut Lime Leaves
1 packet
Egg Noodles
(Contains: Eggs, Gluten, Wheat;)
Utensils
•Large Non-Stick Pan
•Medium Pan
Cooking Steps
1
- Boil the kettle. Half-fill a medium saucepan with boiling water.
- Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes.
- Drain, rinse and return to saucepan with a drizzle of olive oil.
2
- In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook the beef until cooked through, turning, for 5-9 minutes (depending on thickness), or until cooked to your liking.
- Transfer to a plate, cover and rest for 5 minutes.
3
- While beef is resting, boil the kettle. Place vermicelli noodles in a medium heatproof bowl.
- Add enough boiling water to cover noodles. Cover and set aside until tender, 3-4 minutes. Drain.
- In a large bowl, combine makrut lime leaves, sweet chilli sauce, a good drizzle of vinegar and a pinch of salt and pepper.
- Add pea pods, cucumber, mixed salad leaves and cooked noodles. Toss to coat and season to taste.
4
- Thinly slice beef.
- Divide egg noodle salad between bowls. Top with Thai beef. Enjoy!
