Fresh Veggie & Beef Noodle Bowl

Here’s another healthy recipe to add to your rotation. This reminds me of a Vietnamese noodle bowl but with more freshness from the extra vegetables. Omit the beef to make it vegetarian or substitute prawns, chicken or tofu.

Fresh Veggie & Beef Noodle Bowl

Prep time: 25 minutes
Cook time: 5 minutes
Total time: 30 minutes
Yield: 4 servings

INGREDIENTS

For the Noodle Bowl

• 200g medium sized rice noodles

• ¾ - 1lb thinly sliced skirt or flank steak

• 1 tsp. sesame oil for frying

• Salt and pepper to taste

• 1 avocado, sliced

• Handful cilantro, chopped

• Handful mint, chopped

• Handful basil, chopped

• ½ an English cucumber, thinly sliced into ribbons

• 2 large carrots, peeled into ribbons

• 1 yellow bell pepper, thinly sliced

• ½ red onion, thinly sliced

• 2 red Thai chilis, thinly sliced for garnish (optional)

• 1 tsp. black sesame seeds for garnish (optional)

For the Dressing

• 1 clove garlic, minced

• 1 tsp. grated ginger

• 2 tbsp. rice vinegar

• 2 tbsp. agave syrup (or you could substitute honey)

• 2 tbsp. fish sauce

• Juice of 1/2 a lime

• 1 tsp. sesame oil

• 3 tbsp canola oil

• 1 tsp. sambal oelek (or your favourite hot sauce)’

DIRECTIONS

Whisk together all ingredients “for the dressing” and set aside.

Cook noodles according to directions on package. Keep them in cold water until ready to use. Season steak with salt and pepper. In a large work heat the sesame oil over high heat. Add steak strips to pan and quickly fry for 2-3 minutes, flipping to brown all sides. Remove from pan and set aside.

To assemble salad, drain the noodles. You can either make this in 4 individual bowls or in one large serving bowl. Toss the noodles with the cooked steak, cilantro, mint, basil, cucumber, carrots, yellow bell pepper and onion. Top with avocado and pour dressing over top. Garnish with red chilis and sesame seeds. Enjoy!