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Vietnamese Recipes

Warm Vietnamese Beef Noodle Salad with Peanuts

Warm Vietnamese Beef Noodle Salad with Peanuts

Warm Vietnamese Beef Noodle Salad with Peanuts

Pre-Prepped | Three Steps | Ready in 15

Get up to $200 off!

With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. This week, dish up our Vietnamese inspired warm beef noodle salad. Use ginger and lemongrass to flavour the beef and make it saucy bringing you a salad that packs a punch with flavour.

Heads-up - you'll need a microwave for this recipe.

Tags:

Calorie Smart

Allergens:

Gluten

•Pesce

•Sesamzaad

•Soja

•Wheat

•Jordnødder

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time15 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

flat noodles

(Contains: Gluten;)

1 unit

cucumber

1 bunch

spring onions

1 unit

lime

1 packet

beef strips

1 packet

Ginger Lemongrass Paste

1 bag

slaw mix

1 packet

Sichuan garlic paste

(Contains: Pesce, Gluten, Sesamzaad, Soja, Wheat;)

1 bunch

mint

1 packet

crushed peanuts

(Contains: Jordnødder; May be present: Gluten, Latte, Sesamsamen, Soja, Weizen, Mandeln, Paranüsse, Cashew, Haselnüsse, Macadamia, Pecannüsse, Pine Nut, Pistazien, Walnut.)

Not included in your delivery

olive oil

Nutritional Values

per serving

Energy (kJ)2663 kJ

Fat22.2 g

of which saturates3.3 g

Carbohydrate57.7 g

of which sugars15.7 g

Protein47.5 g

Sodium877 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

Chop

1

Pierce the noodle packet and zap in the microwave until steaming, 2 mins. Heat olive oil in a frying pan over a high heat. Slice the cucumber and spring onion. Cut the lime in half.

Fry

2

Cook the beef and ginger lemongrass paste, tossing, until browned, 2-3 mins.

Toss

3

In a bowl, toss together slaw, spring onion, noodles, Sichuan paste, a good squeeze of lime juice and a good drizzle of olive oil. Thinly slice mint. Plate up the noodle salad, cucumber and beef strips. Garnish with mint and peanuts.

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