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Emily Roux's Warm Rice Noodle Salad with Seared Beef

Resolving to eat salad every day is no excuse for limiting your horizons. If you are taking a break from rich food in January, this spicy and aromatic, Asian-inspired salad is gluten and dairy free and packed full of refreshing flavours. Serve it as a starter or as satisfying light lunch or supper and you won’t go hungry.

Emily Roux's Warm Rice Noodle Salad with Seared Beef

Delicious served warm this salad is equally good eaten cold; I find the aromas and flavours of the dressing develop and intensify after a day or so in the fridge. Prepare this recipe well in advance and have it to hand when you feel your resolve to eat light weakening.

About this recipe

Preparation Time 25 Minutes
Cooking Time 15 Minutes
Serves 4 People
Emily Roux's Warm Rice Noodle Salad with Seared Beef Emily Roux's Warm Rice Noodle Salad with Seared Beef


For the salad:

  • 250g rump steak
  • 250g thick rice noodles
  • 10g mint leaves
  • 10g coriander leaves
  • 25g crushed peanuts
  • 1 finely sliced spring onion
  • 1 carrot
  • 1 green or red chilli
  • ½ cucumber
  • 2 tbsp rapeseed oil

For the dressing:

  • 5g grated ginger
  • ½ garlic clove, grated
  • 4 tbsp soya sauce
  • 2 tbsp sesame oil
  • 2 tbsp lemon juice
  • 1 tbsp of fish sauce



To note: I’ve used rump steak here, but you can happily swap steak for chicken breast (or leftover cold chicken or turkey) or go entirely meat-free with grilled tofu. Rice noodles are surprisingly versatile; I like to add them to hot soups or stir-fries or use them cold in salads and spring rolls.


To prepare the dressing: Whisk the dressing ingredients together in a mixing bowl until combined. Set aside to infuse.


To prepare the salad: Soak the noodles in a large bowl of boiling water until soft; drain and drizzle with oil to prevent them sticking together then leave to cool.


Rinse and trim all the vegetables. Peel the carrot and cucumber and slice into matchsticks (julienne). Deseed, halve and finely slice the green chilli. Roughly chop the mint and coriander leaves, reserving a few of the smallest and prettiest leaves for decoration.


Heat a griddle pan on a medium to high heat; brush the steak with a little of the dressing and sear the meat on the griddle for 2 and a half minutes on each side (depending on the thickness) for a pink centre. Once the meat is delicately charred, leave it to rest covered with foil for 5 minutes.


Whilst the noodles are still warm place them in a large mixing bowl and combine with all the sliced vegetables, chilli and herbs. Pour the dressing over and mix together. Finally, slice the steak and add to the salad.


Scatter with spring onion, crushed peanuts and the reserved herbs.

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