This recipe for Spicy Beef Noodle Salad is a fairly easy to cook meal, for those just starting out on their cooking journey. You can change the spice level as you like it by increasing or decreasing the chilli sauce; or you could swap it for hot chilli sauce to really get things spicy! This is a higher carbohydrate meal, with a good hit of protein, suitable for most well-trained athletes. It is especially good for the hot weather.

Ingredients

  • Spray canola or olive oil
  • 300 g rump steak
  • 170 ml (2/3 cup) low-fat French dressing
  • 2 tablespoons Sweet Chilli Sauce
  • 1 tablespoon finely chopped mint (or coriander, or both)
  • 700 g thin hokkien noodles
  • 1 green capsicum, sliced
  • 1 red capsicum, sliced
  • 150 g snow peas, halved
  • 1 punnet cherry tomatoes, halved
  • 1 Lebanese cucumber, sliced
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Method

  • Spray a nonstick frying pan with oil and heat.
  • Cook the steak over medium-high heat for 3 minutes on each side, turning once only.
  • Remove from the pan, cover with foil and set aside for 5 minutes before cutting into thin slices.
  • Combine the dressing, the sweet chilli sauce and the mint in a small jug or bowl.
  • Put the noodles in a large heatproof bowl and cover them with boiling water.
  • Gently prise them apart with two forks until the strands separate. Drain well.
  • While the noodles are still warm, place with vegetables and sliced beef in a large bowl, pour the dressing over and gently combine.
  • Serve immediately.