Our Beef Noodle Salad is all about texture. Feather light rice noodles are tossed with lime juice, and raw ribboned vegetables. The beef is spiced with chilli, soy & scattered with a handful of toasted peanuts; resulting in a nutritious Asian-inspired salad with bite.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||0.9 g||3.5 g|
|Protein||10.5 g||42.1 g|
|Salt||0.63 g||2.54 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6
Add the roasted peanuts to a baking tray and put it in the oven for 5 min or until the peanuts are toasted and coloured
Once coloured, remove from the oven and set aside
Meanwhile, boil a kettle
Add the rice vermicelli noodles to a wide-based pot
Pour enough boiled water over to submerge them fully
Leave the noodles to sit for 4-5 min, off the heat
Once done, drain, rinse them under cold water and return them to the pot
Tip: cut the noodles up with a knife and fork for easy eating!
Meanwhile, peel the ginger (scrape the skin off with a teaspoon) and finely chop (or grate)
Zest and juice the lime[s] into a small bowl
Tip: try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter!
Heat 1 tbsp [2 tbsp] vegetable oil in a wide-based pan (preferably non-stick) over a medium-high heat
Once hot, add the ginger and beef mince with a pinch of salt and cook for 10 min or until cooked and starting to crisp
Meanwhile, combine the rice vinegar, chilli flakes (can't handle the heat? Go easy!) and soy sauce with 2 tbsp [4 tbsp] sugar and 1 tbsp [2 tbsp] vegetable oil- this is your finishing sauce
Add 2 tsp [4 tsp] olive oil to the lime zest and juice and season lightly with salt and pepper- this is your zesty lime dressing
Shred the little gem[s] finely
Trim then slice the spring onions finely
Peel the carrot[s], then continue to peel lengths until you end up with a pile of carrot 'ribbons'
Combine the carrot, lettuce and spring onion in a large mixing bowl
Chop the toasted peanuts coarsely (or bash them up in a bag with a rolling pin)
Add the finishing sauce to the beef and stir-fry quickly for 2 min or until the sauce is reduced and sticky
Combine the noodles with the carrot, lettuce, spring onion and the zesty lime dressing (use your hands for ease)
Serve the noodle salad with crispy beef and peanuts scattered over the top