Crunchy Beef Noodle Salad
Serves: 3
  • 1 tablespoon unsalted peanuts
  • 2 cloves of garlic
  • 5 cm piece of ginger
  • sesame oil
  • 2 star anise
  • 250 g lean beef mince
  • 1 teaspoon runny honey
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 2 limes
  • 250 g brown rice noodles
  • 3 spring onions, finely sliced
  • 1 fresh red chilli, finely sliced
  • fresh salad veg: lettuce, carrot, cucumber, capsicum
  • fresh coriander
  1. Lightly toast the peanuts in a dry frying pan, then crush in a mortar and pestle and set aside. Alternatively buy some roasted crushed peanuts and save yourself the effort.
  2. Peel and finely chop the garlic and ginger, and divide into two piles - one for the beef, one for the dressing.
  3. Put 1 tablespoon of sesame oil and the star anise into a frying pan on medium heat. Add the mince, breaking it apart with a wooden spoon. Add half the garlic and ginger and the honey. Stir-fry for 5 minutes or so to crisp up and get golden brown.
  4. Meanwhile, crush the remaining ginger and garlic into a paste in the mortar and pestle, then add the fish sauce, soy sauce and lime juice to make a dressing.
  5. Cook the noodles according to the instructions on the packet.
  6. Prepare the spring onions, chilli, carrot, cucumber, and capsicum by finely slicing them.
  7. Place the broken up lettuce leaves in the bottom of the bowl, add the noodles, then the vegetables. Sprinkle over the crispy beef, chilli, spring onions, crushed peanuts and some coriander leaves.
  8. Spoon over the dressing, then stir to mix through.
Recipe by Villiers Brown at