Sizzle & Drizzle: Asian Inspired Noodle Salad

 

A crunchy, fragrant salad that tastes like summer, packed with herbs, zingy dressing and a little heat. Perfect solo or served alongside BBQ meat, fish or tofu. We’ve included a quick Asian-style marinade for beef too (works just as well with chicken, salmon or pork).

1. Noodle Salad (serves 2 as a main, 4 as a side):

Ingredients:

 • 2 nests dried rice vermicelli (approx. 125g)

 • 1 tsp sesame oil

 • 2 large carrots, shaved into ribbons

 • 6–8 radishes, finely sliced

 • ½ cucumber, chopped into 1cm chunks

 • 30g coriander, leaves picked

 • 30g mint, leaves picked

Dressing (makes 1 jam jar, keeps for 2 weeks in fridge):

 • Juice of 2 limes

 • 2 tbsp fish sauce

 • 1 tbsp caster sugar

 • 1 spring onion, finely chopped

 • 2 bird’s eye chillies, finely chopped (use 1 for less heat) 

Soak noodles to pack instructions, then drain + rinse under cold water. Set aside in a colander. Whisk dressing ingredients together or shake in a jam jar. Toss noodles in sesame oil, then add carrots, radishes, cucumber and herbs. Dress generously (you may not need it all — taste as you go).

2. Asian Beef Marinade (for 1-2 steaks):

Ingredients:

 • 1 garlic clove, minced

 • 2 tbsp light soy sauce

 • 1 tbsp veg oil Whisk together, then pour into a freezer bag.

Add steak and massage in the marinade. Marinate in the fridge for 1hr, or freeze for later.
BBQ or griddle to your liking, rest 10 mins, then slice and serve with the salad. (If frozen, defrost in the fridge overnight before cooking.)

Checkout the cooking in action over on our Instagram!