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Name: Ginger Beef And Glass Noodle Salad
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 30 grams piece fresh ginger; 3 tb Thai fish sauce; 2 tb Vegetable oil; 1/2 ts Asian sesame oil; 10 Vietnamese mint leaves;; 1 Handful snow pea shoots or; 2 tb Sweet chilli sauce; 10 Thai basil leaves; finely; 10 Mint leaves; finely chopped; ; discarded; Two limes; juice of; ; greens; 2 Fresh red chillies; seeded; 3 Stalks fresh lemongrass;; 1/2 c Fresh coriander leaves; 1 Continental cucumber;; ; sliced; 6 Garlic minced; 2 tb Thai fish sauce; 2 tb Rice wine vinegar; 1 tb Palm sugar; (or brown sugar); ; finely julienned; 2 tb Soy sauce; 300 g Dried rice stick or rice; 500 g Finely sliced beef; (see; ; finely sliced; 1/2 Daikon; (white radish)

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INGREDIENTS

1 30 grams piece fresh ginger
3 tb Thai fish sauce
2 tb Vegetable oil
1/2 ts Asian sesame oil
10 Vietnamese mint leaves;
1 Handful snow pea shoots or
2 tb Sweet chilli sauce
10 Thai basil leaves; finely
10 Mint leaves; finely chopped
; discarded
Two limes; juice of
; greens
2 Fresh red chillies; seeded
3 Stalks fresh lemongrass;
1/2 c Fresh coriander leaves
1 Continental cucumber;
; sliced
6 Garlic ; minced
2 tb Thai fish sauce
2 tb Rice wine vinegar
1 tb Palm sugar; (or brown sugar)
; finely julienned
2 tb Soy sauce
300 g Dried rice stick or rice
500 g Finely sliced beef; (see
; finely sliced
1/2 Daikon; (white radish)

Servings

INSTRUCTIONS

Finely mince the trimmed lemongrass, garlic and ginger and mix with the fish sauce, soy sauce and palm sugar . Separate the finely sliced beef and toss thoroughly with the marinade, making sure that all of the beef has been coated with the marinade. Allow to marinate for at least an hour or overnight. Fill a large bowl with hot (not boiling) water and immerse the noodles completely. Soak the noodles for 15 minutes or until they are soft then rinse well in cold water, drain well and set aside. Whisk together the Thai fish sauce, rice wine vinegar, sweet chilli sauce and lime juice and set aside. Heat the oils in a wok or frypan and drain the beef from the excess marinade. Stir-fry the beef quickly over a high heat just until cooked through, about 2 minutes. In a large bowl, immediately toss the cold noodles, hot beef, herbs, cucumber, snow pea shoots, chillies and daikon until thoroughly mixed. Drizzle over the dresssing and continue tossing until all tthe ingredients have been coated with the dressing. Serve at room temperature, garnished with extra coriander leaves. Per serving: 348 Calories (kcal); 28g Total Fat; (68% calories from fat); 5g Protein; 23g Carbohydrate; 0mg Cholesterol; 2105mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Ginger Beef And Glass Noodle Salad

1  30 grams piece fresh ginger 
3 tb Thai fish sauce 
2 tb Vegetable oil 
1/2 ts Asian sesame oil 
10  Vietnamese mint leaves; 
1  Handful snow pea shoots or 
2 tb Sweet chilli sauce 
10  Thai basil leaves; finely 
10  Mint leaves; finely chopped 
  ; discarded 
  Two limes; juice of 
  ; greens 
2  Fresh red chillies; seeded 
3  Stalks fresh lemongrass; 
1/2 c Fresh coriander leaves 
1  Continental cucumber; 
  ; sliced 
6  Garlic minced
2 tb Thai fish sauce 
2 tb Rice wine vinegar 
1 tb Palm sugar; (or brown sugar) 
  ; finely julienned 
2 tb Soy sauce 
300 g Dried rice stick or rice 
500 g Finely sliced beef; (see 
  ; finely sliced 
1/2  Daikon; (white radish)

Finely mince the trimmed lemongrass, garlic and ginger and mix with the  fish sauce, soy sauce and palm sugar . Separate the finely sliced beef and  toss thoroughly with the marinade, making sure that all of the beef has  been coated with the marinade. Allow to marinate for at least an hour or  overnight.    Fill a large bowl with hot (not boiling) water and immerse the noodles  completely. Soak the noodles for 15 minutes or until they are soft then  rinse well in cold water, drain well and set aside.    Whisk together the Thai fish sauce, rice wine vinegar, sweet chilli sauce  and lime juice and set aside.    Heat the oils in a wok or frypan and drain the beef from the excess  marinade. Stir-fry the beef quickly over a high heat just until cooked  through, about 2 minutes.    In a large bowl, immediately toss the cold noodles, hot beef, herbs,  cucumber, snow pea shoots, chillies and daikon until thoroughly mixed.  Drizzle over the dresssing and continue tossing until all tthe ingredients  have been coated with the dressing.    Serve at room temperature, garnished with extra coriander leaves.        Per serving: 348 Calories (kcal); 28g Total Fat; (68% calories from fat);  5g Protein; 23g Carbohydrate; 0mg Cholesterol; 2105mg Sodium Food  Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 5      1/2    Fat; 0 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (1005g)
Recipe Makes: 1 servings

Calories: 259
Calories from Fat: 185 (71%)

Amt Per Serving		% DV

	Total Fat 20.6g	27 %
	Saturated Fat 1.7g	8 %
	Monounsaturated Fat 12.4g
	Polyunsanturated Fat 6.1g
Cholesterol 0mg		0 %
Sodium 7465.9mg		257 %
Potassium 457.1mg		12 %
Total Carbohydrate 10.5g		3 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 9.6g
Protein 7g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 259

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