Corned Beef Noodle Salad with Lime Dressing
Ingredients
- 250g packet Thai-style rice noodles
- 2 tsps sesame seeds, toasted
- 1 fresh long red chilli, thinly sliced
- 1 Lebanese cucumber, deseeded and finely chopped
- 250g punnet cherry tomatoes, quartered
- 4 green spring onions, thinly sliced
- 1 cup coarsely chopped snow-pea sprouts
- 1/2 cup coriander leaves
- 300g shaved corned beef
- Lime wedges, to serve
Lime Dressing
- 1/3 cup lime juice
- 2 tblsps fish sauce
- 2 tblsps kecap manis (an Indonesian sweet soy sauce)
- 2 tblsps vegetable oil
Method
1. To make lime dressing, place all ingredients in a screw-top jar. Shake well to combine.
2. Place rice noodles in a large bowl. Cover with boiling water. Stand for about 10 minutes, or until tender. Loosen noodles with a fork. Drain. Transfer to a large bowl with half the dressing and seeds. Toss to combine.
3. Place remaining dressing in a large bowl with chilli, cucumber, tomatoes, spring onions, sprouts and coriander. Toss to combine.
4. Arrange noodles on serving plates. Top with beef and vegetable mixture. Sprinkle with remaining sesame seeds. Serve with lime wedges.
- Source:
- New Idea
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