There is a lot of chopping and marinating in this recipe but it is so worth the effort – it’s my favourite salad that I’ve ever created. I am a fresh coriander and mint fiend and this is proven in the recipe – don’t scrimp on the fresh herbs or lime!
Make your steak marinade by placing the lime zest and juice into a mixing bowl along with the chopped coriander, sliced mint, soya sauce, sesame oil, fish sauce, brown sugar and rapeseed oil and whisk well. Heat a frying pan or griddle over a high heat until the pan is almost at smoking point, spray with
The next day, drain 200ml of the marinade from the steaks and put it in a small bowl. Add the red wine vinegar and whisk, then keep whisking as you slowly drizzle in the rapeseed oil. The dressing will naturally split if you leave it to sit – this is fine, just give it another little whisk before using.
Cook your noodles according to the instructions on the packet, using a fork to make sure they don’t stick together, then drain and refresh in a bowl of cold water. Drain the cold water off the noodles and immediately toss them with the rapeseed and sesame oils to prevent them sticking together. Add the chopped coriander, mint, chilli and spring onion and mix through gently with your hands.
Toast your peanuts or cashews in a small, dry frying pan over a high heat until they are starting to brown, then add the soya sauce and fish sauce on top of the hot nuts and cook for a further minute until they take on all the liquid. Take the pan off the heat.
When you’re ready to serve, place your toasted flaked coconut, red onion, red pepper, carrot, cucumber, coriander, mint and rocket/salad leaves in a large bowl. Toss gently to mix the ingredients, then add the noodles and the soya toasted nuts. Drain your steaks, slice them into thin strips and scatter on top. Pour over the dressing, mix gently and serve immediately.
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