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Thai-style Beef and Noodle Salad

4 servings


Dairy Free Ethnic Cuisine High Fibre

Nutritional Facts Per Serving

30.6 g
74.7 g
6 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 602
  • Fat 19.7 g
    • Saturated   3.6 g
    • + Trans 
  • Cholesterol 51 mg
  • Sodium   1422 mg
  • Carbohydrate 74.7 g
    • Fibre   6 g
    • Sugars  
  • Protein 30.6 g
    • Vitamin A 70 %
    • Vitamin C 28 %
    • Calcium 9 %
    • Iron 29 %


Combine the curry paste and oil in a sided dish. Poke the steak all over with a fork, then place in the dish and turn to coat. Cover and store in the fridge until the salad is ready. Cook the noodles 1 minute in boiling water. Drain well, cool in ice cold water, and drain well again. Combine the dressing ingredients in a bowl. Add the noodles, cilantro, mint, onion, cucumber and carrot and toss to coat. Grill the steak over medium-high heat to the desired doneness. Toss the baby greens into the noodles. Divide the noodles among serving vessels. Thinly slice the beef and divide and flan on top of the noodles. Sprinkle with peanuts; garnish with cilantro or mint sprig, if desired.

Note: Fish sauce and sweet chili sauce are available in the Asian foods aisle.

Serving Suggestions

Serve this salad, if desired, with lime wedges and small bowls of coarsely crushed peanuts and chopped green onions, shallots, serrano chili and cilantro. Let your dinner companions top and accent their salads with them tableside

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