Lemongrass Beef Vermicelli Noodles with Fresh Herbs and Vegetables
This dish most recently appeared in Fresh Start Lite 5 on Sunday, October 21, 2018.
For even more depth of flavour, you can make your dressing ahead of time and marinate the beef in the fridge overnight. The lemongrass paste has a flavour kick, so add to suit your taste buds. To really spread the flavours, toss together the salad ingredients, beef and noodles before eating
Bring a full kettle to the boil.
Prep beef. In a medium bowl, toss beef with spring onion and lemongrass paste. Season and set aside to marinate.
Prep dressing. In a small bowl, mix all dressing ingredients together.
Prep serving ingredients.
Cook vermicelli. Place vermicelli in a medium, heat-proof bowl with a pinch of salt. Cover with boiling water and leave to soak for 4-5 minutes, until tender. Drain and snip in a few places. Remove ¾ of the vermicelli and set aside (this is leftover).
Cook beef. Heat ¼ tsp oil in a medium fry-pan on high heat. Add beef and stir-fry for 2-3 minutes, until just cooked through. Remove pan from heat and allow to cool for about 30 seconds, then add half the dressing and toss to coat.
Serve noodles topped with stir-fried beef, vegetables, herbs, nuts and remaining dressing.