2020-05-01_Good_Health

 ayin ‘o ar wha o ea’

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Thai beef

noodle salad

»^ SERVES

»^ PREPARATIONMINUTES

»^ COOKMINUTES

Usingricenoodlesmakesthisdish

gluten-freeandperfectasalightand

freshlunchorevendinner  Ifinda

commonmisconceptionisthatred

meatshouldbeavoidedbecauseitis

highinsaturatedfatandthereforebad

foryourhealthbutleancutsofbeef

areanexcellentsourceofironwhichis

particularlyimportantforwomen    An

adequateironintakeensuressufficient

oxygeninthebloodwhichgivesuslots

ofenergyandahealthyglow    

150g rice stick noodles

gleanrumpsteak

250g cherry tomatoes, cut in half

cup(g)beansprouts

½ red onion, sliced

handfulchoppedcoriander

1 handful chopped mint

DRESSING

3 tbsp lemon juice

tbspfishsauce

2 tsp lemongrass paste

1 Cook the noodles in a saucepan of

boiling water for 4–5 minutes until

tender. Drain, then rinse under cold

water.

2 Heat a chargrill pan over medium–

high heat. Cook the steak for 3–4

minutes on each side for medium or

until cooked to your liking. Transfer to

a plate and cover loosely with foil. Set

aside for 5 minutes to rest. Slice thinly.

3 Whisk together the dressing

ingredients.

4 Put the noodles in a bowl and add the

cherry tomatoes, bean sprouts, onion,

coriander, mint and half the dressing.

Toss gently.

5 Top with the sliced beef and serve

with the remaining dressing.

PHOTOGRAPHY

CHRIS CHEN

TIP

YOU’LL FIND THE

LEMONGRASS PASTE

NEXT TO THE FRESH

HERB SECTION IN THE

SUPERMARKET.