Topped with smoky barbecued steak, this refreshing noodle salad makes for a delicious meal. Serve with lime wedges for an extra zesty finish.
Serves44
Cook time10 mins10 minutes
Prep time10 mins10 minutes, + 5 minutes resting time
+ 5 minutes resting time
Ingredients
2 Coles Australian No Added Hormones Beef Scotch Fillet Steaks
2 tsp sesame oil
2 tsp Chinese five spice
180g soba noodles
2 x 350g pkts Coles Kitchen Asian Style Salad Kit
1 cup mint leaves
1 cup coriander leaves
1/2 cup Thai basil leaves
1/4 cup (60ml) Vietnamese-style salad dressing
1 long red chilli, thinly sliced (optional)
1/3 cup (50g) cashews, toasted
Lime wedges, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat a barbecue grill or chargrill on medium-high. Brush steaks with oil and rub with five spice. Cook for 3 mins each side for medium-rare or until cooked to your liking. Transfer to a plate. Loosely cover with foil. Rest for 5 mins. Slice.
Step 2
Meanwhile, cook the noodles in a small saucepan of boiling water for 4 mins or until tender. Refresh under cold water and drain well.
Step 3
Place salad mix from salad kits in a large bowl (reserve noodles for another use). Add the mint, coriander, basil and noodles. Combine dressing from the salad kits with the salad dressing in a small jug. Drizzle half the dressing over the salad and toss to combine. Top with the steak, chilli, if using, and cashews. Serve with remaining dressing and lime wedges.
Prep time10 mins10 minutes, + 5 minutes resting time
+ 5 minutes resting time
Ingredients
2 Coles Australian No Added Hormones Beef Scotch Fillet Steaks
2 tsp sesame oil
2 tsp Chinese five spice
180g soba noodles
2 x 350g pkts Coles Kitchen Asian Style Salad Kit
1 cup mint leaves
1 cup coriander leaves
1/2 cup Thai basil leaves
1/4 cup (60ml) Vietnamese-style salad dressing
1 long red chilli, thinly sliced (optional)
1/3 cup (50g) cashews, toasted
Lime wedges, to serve
Description
Topped with smoky barbecued steak, this refreshing noodle salad makes for a delicious meal. Serve with lime wedges for an extra zesty finish.
Method
Step 1
Heat a barbecue grill or chargrill on medium-high. Brush steaks with oil and rub with five spice. Cook for 3 mins each side for medium-rare or until cooked to your liking. Transfer to a plate. Loosely cover with foil. Rest for 5 mins. Slice.
Step 2
Meanwhile, cook the noodles in a small saucepan of boiling water for 4 mins or until tender. Refresh under cold water and drain well.
Step 3
Place salad mix from salad kits in a large bowl (reserve noodles for another use). Add the mint, coriander, basil and noodles. Combine dressing from the salad kits with the salad dressing in a small jug. Drizzle half the dressing over the salad and toss to combine. Top with the steak, chilli, if using, and cashews. Serve with remaining dressing and lime wedges.
