Thai noodle and beef salad
Time: 20 min. preparation time, 0 min. baking time
Nutrition: Calories ca 738 / Protein 45g / Carbohydr. 87g / Fat 25g
Ingredients (2 servings)
|150 g||glass noodles (thin)|
|300 g||beef (e.g. entrecôte)|
|1||bell pepper (red)|
|40 ml||soy sauce|
|20 ml||fish sauce|
|20 ml||sweet chilli sauce|
|0.5 tbsp||peanut oil|
|50 g||unsalted peanuts|
|vegetable oil for frying|
salad servers (optional), whisk (optional), large frying pan, resealable freezer bag (optional), 2 large bowls, 2 small bowls, serving dish, colander, cooking spoon, cutting board, knife
Riesling late harvest wine, medium-dry, 2012
This elegant white wine harmonizes wonderfully with this refined salad. Aromas of apricot, blood orange, and grapefruit underscore the sweet and sour nuances of the flavors.
Steep glass noodles, according to package instructions, in salted hot water for approx. 5 – 6 min.
150 g glass noodles
Drain glass noodles and briefly rinse under cold water. Cut shorter with a knife if desired.
colander, cutting board, knife
Mix soy sauce and honey to make a marinade.
whisk (optional), small bowl
40 ml soy sauce / 1 tsp honey
Cut beef into strips, approx. 0.5cm thick, and marinate in the mixture for approx. 5 – 10 min.
resealable freezer bag (optional), cutting board, knife
300 g beef
In the meantime, cut bell pepper, onion, and mint leaves into fine strips and put into a large bowl.
1 bell pepper / 1 onion / 10 leaves mint
For the dressing, mix fish sauce, sweet chili sauce, lime juice, and peanut oil. Pour the dressing onto the vegetables.
20 ml fish sauce / 20 ml sweet chili sauce / 0.5 lime / 0.5 tbsp peanut oil
Brown the beef strips on all sides in a hot frying pan with some vegetable oil for approx. 3 – 5 min.
large frying pan, cooking spoon
vegetable oil for frying
Mix glass noodles with vegetables and beef. Fold in peanuts and serve warm in a large serving dish.
salad servers (optional), serving dish
50 g peanuts