Noodle Salad with Steak, Peanuts, Herbs and Asian Dressing
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Gastrotools
Recipes from professionals
This salad is a feast for both taste and eyes. Medium-rare steak cut into strips is used, but you can just as well use chicken or pork if you prefer. The Vietnamese dressing serves two purposes in this dish. It functions partly as a dressing that you pour over (in generous amounts) at the table, but it also helps to marinate the carrots before they go into the salad.
Servings
: 4
persons
Ingredients
3
dl
water
1
dl
sugar
1
dl
lime juice or rice vinegar
1
dl
fish sauce
1-2
cloves
garlic
1-2
red chili peppers
1
dl
unsalted cashew nuts
4
good steaks, e.g. entrecotes
Oil and butter for frying
3
large carrots
300
g
thin rice noodles, preferably vermicelli
0.5
cucumber
2
pcs
butter lettuce
0.25
bunch
mint
0.5
bunch
sweet basil
0.5
bunch
cilantro
1
handful
sprouts, e.g. bean sprouts
Optional chili for garnish
Salt and pepper
Avoid screen shutting off
Instructions
Dressing
Step 1/2
Bring half the water and sugar to a boil until the sugar is dissolved. Add the rest of the water, lime juice or vinegar and fish sauce.
Step 2/2
Peel and chop the garlic finely, and chop the chili peppers finely – discard the seeds if desired. Fold both into the dressing.
Noodle Salad
Step 1/7
Toast peanuts in a dry pan, and chop them coarsely.
Step 2/7
Fry the steaks to taste in oil and butter in a pan, season them with salt and pepper, and let them rest for approx. 10 minutes before slicing them.
Step 3/7
Peel the carrots, and cut them into julienne (thin sticks). Let them marinate in the dressing while you prepare the rest.
Step 4/7
Cook the noodles according to the instructions on the package, and let them drain. Cool.
Step 5/7
Cut the cucumber into strips, slice the lettuce, and pluck the herbs.
Step 6/7
Remove the carrots from the dip, and arrange them in bowls together with the rest of the salad's elements.
Step 7/7
Pour the dressing over when serving.
