Thai Noodle Salad with minced meat
- INGREDIENTS:
- 100g packet dried rice vermicelli noodles
- 60ml (1/4 cup) fresh lime juice
- 60ml (1/4 cup) honey
- 2 tablespoons fish sauce
- 3 garlic cloves, finely chopped
- 3 teaspoons finely chopped fresh ginger
- 1 small fresh red chilli, chopped
- 350g lean minced meat
- 1 tablespoon soy sauce
- White pepper, to season
- 3 tomatoes, quartered
- 1 carrot, peeled, cut into long thin strips
- 1 small red onion, very thinly sliced
- 80g green beans, trimmed, finely chopped
- 3/4 cup fresh Thai basil or basil leaves
- 3/4 cup fresh coriander leaves
- Lime wedges, to serve
- Step 1 Place the noodles in a large heatproof bowl. Cover with boiling water. Set aside for 20 minutes to soak.
- Step 2 Meanwhile, combine the lime juice, half the honey and half the fish sauce in a small jug. Set aside to develop the flavours.
- Step 3 Heat a wok over high heat. Spray with oil. Add the garlic, ginger and chilli and stir-fry for 1 minute or until aromatic. Add the mince and stir-fry for 3 minutes or until mince changes colour. Add the soy sauce and remaining 1 1/2 tablespoons honey and stir-fry for 2-3 minutes or until mince is dark golden. Season with the white pepper and remaining 1 tablespoon fish sauce.
- Step 4 Drain the noodles and transfer to a large bowl. Add the mince mixture, lime dressing, tomato, carrot, onion, beans, basil and coriander and toss to combine. Serve with lime wedges.
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