Ground Beef Larb Noodle Salad with Rainbow Vegetables
Sweet Chili-Lemongrass Vinaigrette
Cooking time
25 minutes
Servings
2/4
Calories
1150 /serving
Celebrate the flavours of Thailand with this chilled noodle salad mixed with warm and fragrant ground beef. Notes of lemongrass, sweet chili, ponzu and toasted peanuts mingle in this transportive dish. With every mouthful, delight in the contrast between the comfort of savoury browned meat and the amazing freshness and crunch from a plenitude of vegetables. From carrots to cherry tomatoes to cucumbers, each shares its distinct flavour and texture—and pleasure!
We will send you:
- 250g Ground beef
- 200g Carrots (orange or multicoloured)
- 140g Cherry tomatoes
- 2 Cucumbers
- 10g Minced lemongrass
- 25g Chopped peanuts
- 225g Fresh Shanghai noodles
- 30ml Ponzu lime sauce
- 60ml Sweet chili sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Peanuts, Sesame, Soy, Wheat
You will need:
Medium pot
Large pan
Strainer
Peeler
Oil
Salt & pepper (S&P)
Total Fat
63 g
Saturated Fat
12 g
Sodium
2080 mg
Total Carb
105 g
Sugars
31 g
Protein
42 g
Fibre
5 g
Preparation
Boil the noodles
Bring a medium pot of salted water to a boil. Add the noodles; stir gently to separate. Boil, 5 to 7 min., until al dente. Drain and rinse. Toss with a drizzle of oil to prevent sticking.
Toast the peanuts
Meanwhile, in a large pan, heat a drizzle of oil on medium. Add the peanuts and toast, stirring frequently, 1 to 2 min., until lightly browned and fragrant. Transfer to a small bowl. Wipe out and reserve the pan.
Cook the beef
In the same pan, heat a generous drizzle of oil on medium-high. Add the beef* and ½ the lemongrass; season with ⅔ of the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through. Transfer to a bowl, leaving any browned bits in the pan. Reserve the pan.
Mise en place
Meanwhile, halve the tomatoes. Peel and cut the carrots into matchsticks (or thinly slice). Halve the cucumbers lengthwise; thinly slice crosswise on an angle.
Make the vinaigrette
In the reserved pan, heat a drizzle of oil on medium-high. Add the remaining lemongrass and sauté, scraping up any browned bits, 1 to 2 min., until fragrant. Transfer to a medium bowl. Add the chili sauce, ponzu, 4 tbsp oil (double for 4 portions), the remaining spices and pepper; stir well.
Make the noodle salad & serve
To the bowl of beef, add the noodles, tomatoes, carrots, cucumbers and vinaigrette; toss well. Divide the noodle salad between your bowls. Garnish with the peanuts. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
