Lemongrass Beef Vermicelli Noodles with Fresh Herbs and Vegetables

Lemongrass Beef Vermicelli Noodles with Fresh Herbs and Vegetables

Ready in 25 minutes Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) 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



  • 140g lean beef rump steak, thinly sliced
  • 1 spring onion, thinly sliced
  • ½-1 pottle lemongrass paste


  • Juice of ½ lime
  • 1½ tsp fish sauce
  • 1 tsp water
  • 10g sweet chilli sauce


  • 100g mung bean vermicelli


  • ½ Lebanese cucumber, cut in half and thinly sliced
  • ½ carrot, grated
  • ½ capsicum, thinly sliced
  • 1 bunch mint leaves, chopped
  • 1 bunch coriander, chopped
  • 2 tsp peanuts


  1. Bring a full kettle to the boil.
  2. Prep beef. In a medium bowl, toss beef with spring onion and lemongrass paste. Season and set aside to marinate.
  3. Prep dressing. In a small bowl, mix all dressing ingredients together.
  4. Prep serving ingredients.
  5. 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).
  6. 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.
  7. Serve noodles topped with stir-fried beef, vegetables, herbs, nuts and remaining dressing.

Nutritional Information

Energy 1806 kj
432 kcal
Protein 37.9g
Carbohydrate 34.7g
Fat 16.1g