Steak and Vietnamese Noodle Salad

Light, fresh, and full of bold flavor, this Vietnamese-inspired noodle salad pairs tender, seared steak with crisp veggies and a zesty chili-lime dressing. Tossed with brown rice noodles and topped with fresh herbs, it’s the perfect balance of protein, crunch, and spice, ideal for a quick and energizing meal.

2 Servings

Ingredients

• 83g brown rice noodles ( approx. 3 oz, preferably with no salt)
• 1 tsp avocado oil
• 250g fillet steak (approx. 8.8 oz)
• 2 carrots, peeled into ribbons
• ½ Napa cabbage, shredded
• 4 green onions, sliced
• 1 small bundle of cilantro, roughly chopped

For the dressing

• 1 red chili, seeds removed and thinly sliced
• 1 lime, juiced
• 2 tsp light brown sugar
• 1 tsp rice wine vinegar
• 1 garlic clove, finely chopped
• ½ tbsp fish sauce

Directions

1. Mix all the ingredients for the dressing together in a bowl with 1 tbsp water until the sugar has dissolved.
2. Cook the noodles following package instructions, then add to a bowl of cold water to cool completely. Drain the noodles, then add the carrot, cabbage, green onion, and dressing, and toss to combine.
3. Heat the oil in a frying pan over a high heat. Season the steak with salt and pepper, then cook to your liking; 2-3 mins on each side for medium rare. Leave to rest for 5 mins, then slice. Divide the salad and steak slices between bowls and top with cilantro to serve.