Asian Noodles with Chargrilled Beef and Sweet Soy Lime Dressing

A perfect salad for picnics, lunches or a light meal. Noodles are always popular especially when bathed in this sweet soy and lime dressing made with Groovy Food’s High Five oil. Colourful and glistening with a whole array of fresh tasting vegetables this is incredibly healthy too. Instead of beef you could add large prawns, salmon or chunks of roasted tofu for a vegetarian option.

Prep time icon
5
Cook time icon
15
Serves icon
4

500g / 1 lb 2oz sirloin steaks, trimmed of fat

1tbsp Thai fish sauce

1tbsp Groovy Food High Five Oil

Freshly ground black pepper

150g / 5 ½ oz sprouting broccoli, cut into small pieces

250g / 9oz  egg noodles 1 carrot, cut into julienned

4 spring onions, thinly sliced on the diagonal

Handful of mangetout sliced lengthways

1 red pepper cut into long strips

Handful of coriander leaves, chopped

Handful of mint leaves chopped

Handful of chopped roasted peanuts to serve

 

Dressing:

4tbsp tamari soy sauce

2tbsp Groovy Food Dark Rich Agave Nectar

3tbsp Groovy Food High Five Oil

1 red chilli, deseeded and diced

2 garlic cloves, crushed

1tsp freshly grated ginger

Juice and zest of 2 limes

1tbsp rice vinegar

  1. Mix together the fish sauce and oil. Rub the steaks with the mixture and season on both sides. Allow the steaks to stand at room temperature for 5-10 minutes before cooking.
     
  2. Heat a non-stick frying pan until hot. Sear both sides of the steak for 3 minutes on each side. Take off the heat and leave to stand for 5-10 minutes. Slice thinly and set aside.
     
  3. Cook the noodles in boiling water until al dente. Drain well.
     
  4. Blanch the broccoli for a couple of minutes in boiling water until al dente. Drain well.
     
  5. To make up the dressing simply whisk all the ingredients together and set aside. 
     
  6. Place the noodles in a large bowl. Add the rest of the ingredients and pour over some of the dressing. Toss well and season to taste. Sprinkle over a few chopped roasted peanuts to serve.
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Tip of the Month

Make breakfasts more tropical by stirring in a teaspoon of coconut oil in your porridge and top with your favourite fruits. 

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