Having enjoyed roast beef on Sunday I decided that we would use some of the left-overs in a salad on the Monday. Cue this Thai-inspired salad, using rice noodles and any salad items you want. This time round I used shredded iceberg lettuce, tomato, left over green beans (again from the roast!) and thin rings of red onion.
The dressing is hot, sweet, salty and sour. You can adjust the hotness with how much chilli you add, and the sweetness with the sugar.
You could also add fresh herbs such as Thai-basil, mint or coriander to the salad too.
- 100g rice vermicelli noodles, cooked according to the packet instructions and cooled
- 200g left over roast beef, thinly sliced (or a freshly cooked steak, cut into thin strips)
- Salad items of choice (e.g. shredded lettuce, red onion, green beans, tomato, cucumber, carrot ribbons etc)
- For the dressing:
- 1 inch root ginger, peeled and finely diced or grated
- 1 (+) red chilli, finely diced
- 1 lemongrass, bruised with the flat blade of a knife and finely chopped
- 2 lime leaves, finely shredded (or the zest of 2 limes)
- Juice of 2 limes
- 3 tbsp fish sauce
- 2 tbsp rice wine vinegar
- 2 tbsp caster sugar
Step 1: Make the dressing by combining all of the ingredients, adjusting the amount of chilli depending on how hot you like it. Check the sweetness and add a little more sugar if needed.
Step 2: In a large bowl, toss together the cooked and cooled noodles, the beef and the salad.
Step 3: Pour the dressing over and toss through just before serving.