Vietnamese Beef Noodle Salad

300g fillet steak thinly sliced
2 tbs fish sauce
1 shallot finely chopped
1 tbs light soy sauce
1 clove garlic crushed
1 tsp lemongrass paste.
1/2 red chilli finely diced

2 tsp sesame oil for cooking beef

In a bowl add all ingredients ( not the sesame oil )mix well. Cover with cling film and refrigerate for 30 minutes.

Dressing
1 garlic clove crushed
2 red mild chillies finely chopped
140ml fish sauce
130g fine sugar
2 tbs water
1 lemon juiced
In a jar add all ingredients and mix well. Set aside for later.

Salad
70g raw egg noodles
1/2 chili finely sliced
1/2 bunch coriander chopped
2 spring onions finely sliced
1 cup bean sprouts

Nuts & Bolts

1. In a bowl place egg noodles and cover with boiling water. Set aside for 7 minutes. Then strain water from noodles, place in a large mixing bowl.

2. To the noodles add chilli, coriander, spring onions and bean sprouts. Set to one side.

3. In a wok on high heat add 2 tsp sesame. Add marinated beef, tossing in wok, cook for 2 minutes.

4. Add beef to noodle mixture, add 3-4 tbs dressing and mix well.

Calories Per serving : 354