Lemongrass Beef Vermicelli Noodles with Fresh Herbs and Vegetables

Lemongrass Beef Vermicelli Noodles with Fresh Herbs and Vegetables

Ready in 30 minutes Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) 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.



  • 275g lean beef rump steaks, thinly sliced
  • 1-2 spring onions, thinly sliced
  • 25g lemongrass paste
  • ½ tsp fish sauce


  • Zest of ¼ lime
  • Juice of ½ lime
  • 1 Tbsp fish sauce
  • ½ Tbsp water
  • 20g sweet chilli sauce
  • 1 clove garlic, minced


  • 100g mung bean vermicelli


  • ½ Lebanese cucumber, cut in half and thinly sliced
  • 2 carrots, grated or julienned
  • ½ capsicum, thinly sliced
  • 1 bunch coriander, chopped
  • 2 Tbsp 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 and cover with boiling water. Leave to soak for 4-5 minutes, until tender. Drain well and snip in a few places. Remove ½ the vermicelli and set aside (this is leftover).
  6. . Cook beef. Heat 1 tsp oil in a large fry-pan on high heat. Add the marinated beef and cook for 1-2 minutes undisturbed. Stir-fry a further 1 minute, until just cooked through. Remove beef from pan and place in a medium bowl. Add half of the dressing and first measure of fish sauce, then toss to coat.
  7. Serve noodles topped with stir-fried beef, vegetables, nuts, herbs and remaining dressing.

Nutritional Information

Energy 1755 kj
419 kcal
Protein 36.7g
Carbohydrate 34.6g
Fat 15.1g