The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Spicy Thai steak noodle salad
Speed to south east Asia with a quick but flavour-packed salad. The secret? Super easy Slimming World pastes – green Thai curry and ginger and garlic – which transform stir-fried steak strips. Tamari, fish sauce and a zip of lime up the ante, then carrot ribbons, cucumber and brown rice noodles cool things down.
SWK: Source of fibre
SWK: High protein
Plants 4
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Serving size
Ingredients
- 1 onion
- 1 unwaxed lime
- 150g brown rice noodles (Brown rice flour (83.5%), water)
- 3 tbsp green thai curry paste (Garlic Puree, Lemongrass, Coriander, Ginger Puree, Green Chilli, Galangal, Shallots, Water, Salt, Lime Leaves, Basil, Ground Coriander, Ground Cumin, Turmeric,Citric Acid E330.)
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 carrot
- 1 midi cucumber
- 1 handful of fresh coriander
- 2 bavette steaks
- 1 chilli
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 2 tsp fish sauce (Fish, Crustaceans) (Anchovy Extract (FISH), Salt, Sugar.)
Nutritional Information
Calories: 565
Protein: 41g
Carbs: 80g
Fat: 9.8g
Ingredients
- 300g brown rice noodles (Brown rice flour (83.5%), water)
- 6 tbsp green thai curry paste (Garlic Puree, Lemongrass, Coriander, Ginger Puree, Green Chilli, Galangal, Shallots, Water, Salt, Lime Leaves, Basil, Ground Coriander, Ground Cumin, Turmeric,Citric Acid E330.)
- 1 cucumber
- 1 handful of fresh coriander
- 4 bavette steaks
- 2 x chilli
- 2 onion
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 3 carrot
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 4 tsp fish sauce (Fish, Crustaceans) (Anchovy Extract (FISH), Salt, Sugar.)
- 1 unwaxed lime
Nutritional Information
Calories: 549
Protein: 40g
Carbs: 76g
Fat: 9.5g
Spicy Thai steak noodle salad
Speed to south east Asia with a quick but flavour-packed salad. The secret? Super easy Slimming World pastes – green Thai curry and ginger and garlic – which transform stir-fried steak strips. Tamari, fish sauce and a zip of lime up the ante, then carrot ribbons, cucumber and brown rice noodles cool things down.
Cook time:
25 mins
Cuisine:
Thai
Food group:
Beef
Allergens: Soya, Fish
Cooking Instructions
Before you start
- 1 large saucepan
- 1 large non stick frying pan
Prep the veg
- Peel and thinly slice the onions, then use a peeler to create carrot ribbons. Halve the cucumbers lengthways and slice into ½cm-thick half-moons. Finely chop the coriander.
Slice & dice
- On a separate board, trim any visible fat from the steaks, then thinly slice against the grain.
- Finely dice the chillies (deseed for less heat).
Sizzle the steak
- Spritz a large non-stick frying pan with cooking spray and put it over a high heat. Cook the steak and chillies (to taste) for 4-5 mins, turning occasionally, until the steak is browned all over.
Bring everything together
- Cook the noodles in boiling water for 3-4 mins. Drain, then rinse.
- Add the onions, ginger & garlic paste and green Thai paste to the frying pan, then sprinkle in the tamari and fish sauce. Squeeze in the lime juice (to taste), stir and cook for 2 mins.
- Remove from the heat and stir in the carrots, cucumber, coriander and noodles.
Stir & serve
- Mix well and serve.