Bac Nguyen: Vietnamese Noodle Salad with Peanuts 11/29/12

 

Vietnamese Noodle Salad with Peanuts

Ingredients:

Thin rice noodles, boiled and strained - 4 cups

Flank steak, thinly sliced - 12 oz

Iceberg lettuce, shredded - 2 cups

Bean sprouts - 1 cup

Cucumber, cut into matchsticks - 1/2 cup

Pickled carrot - 1/2 cup

Thai basil, finely chopped - 2 tbsp

Cilantro, finely chopped - 2 tbsp

Roasted peanuts, coarsely crushed - 4 tbsp

Scallion, chopped - 2 tbsp

White onion, sliced - 1/2 cup

Lemongrass, minced - 1 tbsp

Garlic, minced - 2 tsp

Fish sauce vinaigrette - 1 cup

Directions:

1. Boil rice noodles until soft. Strain and allow to cool.
2. In a large bowl, combine lettuce, bean sprouts, cucumber, Thai basil and cilantro.
3. Place rice noodles on top of salad mixture.
4. Stir-fry flank steak in a large wok or frying pan on very high heat, 1-2 minutes.
5. Add onion, lemongrass and garlic to wok/frying pan. Stir-fry 1-2 more minutes.
6. Place cooked flank steak on top of noodles.
7. Top with pickled carrot, peanuts and scallion.
8. Pour vinaigrette onto entire salad bowl and mix thoroughly. 

 

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