Picnic-Ready: Little Thai Beef And Noodle Salad To Go
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Freshen up your picnic repertoire with A Moveable Feast, a collection of recipes from cook and food stylist Katy Holder that focuses on simplicity, portability and deliciousness. Pick your favorites from this colorful book and plan an outdoor feast for your favorite people. These mini Thai beef and noodle salad boxes are an adorable addition to any meal al fresco.
This salad looks great served in cardboard takeaway noodle boxes. Fill the boxes before you leave home, then hand them out at mealtime. For a bit of fun, offer chopsticks, or search out some bamboo cutlery.
Picnic-Ready: Little Thai Beef And Noodle Salad To Go
Plan an outdoor feast for your favorite people. These mini Thai beef and noodle salad boxes are an adorable addition to any meal al fresco.
Prep Time
20
minutes
Cook Time
20
minutes
Servings
0
servings
Ingredients
- 3 kaffir lime leaves
- 2-inch piece lemongrass
- 1 garlic clove
- 2-inch piece fresh ginger
- 2 teaspoons vegetable oil
- 1 teaspoon fish sauce
- 1 pound 9 ounces - 1 pound 12 ounces beef scotch fillet
- 1 tablespoon olive oil
- 13 ounces rice stick noodles
- 9 ounces cherry tomatoes
- 1 small red onion
- 1 bunch coriander
- 1 bunch Thai basil or mint
- 3 kaffir lime leaves
- 1/3 cup lime juice
- 2 1/2 tablespoons fish sauce
- 3 teaspoons vegetable oil
- 1 1/2 teaspoons sugar
- 1 small red chili
Directions
- Thinly shred the lime leaves and place in a spice grinder or small food processor with the lemongrass, garlic, ginger, vegetable oil and fish sauce. Grind to a paste. Rub the paste all over the beef and marinate in the fridge for at least 1 hour, or up to 4 hours.
- Heat a chargrill pan over medium–high heat. Brush the beef with the olive oil and chargrill for 3–4 minutes on each side for medium–rare, or until cooked to your liking, bearing in mind that it will continue to cook as it cools. Cover with foil and set aside to rest for 10 minutes, before slicing very thinly against the grain.
- Meanwhile, cook the noodles according to the packet instructions. Rinse under cold water, drain well and set aside.
- Combine all the dressing ingredients in a small bowl. Pour about three-quarters of the dressing over the noodles and toss well, then leave to cool completely.
- Divide the noodles among six noodle boxes (you may need to loosen the noodles a little using a couple of forks), then top with the cherry tomatoes, onion, herbs and beef. Alternatively, put the noodles in a leak-proof container and top with the remaining ingredients. Take the remaining dressing in a separate container.
- Serve the salad with a little extra dressing spooned over the top, mixing the salad gently as you eat.