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Chilled noodle salad with wok-seared beef and asparagus

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Whether it's for an easy lunch or a dinner on a warmer evening this Chilled noodle salad with beef and asparagus will be the perfect meal. Best of all its ready in 30 minutes.

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes
Chilled noodle salad with wok-seared beef and asparagus

Ingredients

  • ⅔ cup (160ml) fish sauce, divided
  • 2 tbs white vinegar
  • 1½ tsp brown sugar
  • 2 birdseye chillies, finely chopped
  • 4 garlic cloves, finely chopped, divided
  • 2 limes, juiced
  • 200g rice vermicelli noodles
  • 2 tbs canola oil, divided
  • 450g Coles Australian Beef Rump Steak, trimmed, thinly sliced across grain
  • 1 bunch asparagus, woody stems trimmed, thinly sliced diagonally
  • ½ brown onion (about 120g), thinly sliced
  • ½ head green oak leaf lettuce (about 60g), torn into small leaves
  • ½ cup (about 7g) each fresh basil, coriander and mint leaves, tossed
  • ¼ cup (35g) roasted unsalted peanuts, coarsely chopped

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    In a medium bowl, whisk ½ cup (125ml) fish sauce, vinegar, sugar, chillies and half of garlic. Add ¼ cup (60ml) of the lime juice, or more to taste. Set nuoc cham (dipping sauce) aside.

  2. Step 2

    Bring a large pot of salted water to a boil. Add noodles and cook, stirring occasionally, for 2 mins or until tender. Drain and rinse under cold water until cold. Drain well and transfer noodles to a large bowl. Using scissors, cut noodles into small clusters. Toss noodles with ¼ cup (60ml) nuoc cham.
  3. Step 3

    Heat a wok or large heavy frying pan over medium-high heat. Add 1 tbs oil and, when smoking, add half of beef. Stir-fry beef for 2-3 mins or until browned and just cooked through. Transfer beef to a plate. Repeat with ½ tbs oil and remaining beef.
  4. Step 4

    Wipe out wok and return to heat. Add remaining ½ tbs oil, 2 tbs fish sauce, garlic, asparagus and onion and stir-fry for 2 mins or until asparagus is crisp-tender. Add beef and toss to coat.
  5. Step 5

    Divide the noodles among four plates. Nestle lettuce alongside noodles. Top with beef mixture. Sprinkle with herbs and peanuts. Serve nuoc cham alongside for dipping.

    Chilled noodle salad with wok-seared beef and asparagus

    Chilled noodle salad with wok-seared beef and asparagus
    • Serves4
    • Cook time15 minutes
    • Prep time15 minutes
    Ingredients
    • ⅔ cup (160ml) fish sauce, divided
    • 2 tbs white vinegar
    • 1½ tsp brown sugar
    • 2 birdseye chillies, finely chopped
    • 4 garlic cloves, finely chopped, divided
    • 2 limes, juiced
    • 200g rice vermicelli noodles
    • 2 tbs canola oil, divided
    • 450g Coles Australian Beef Rump Steak, trimmed, thinly sliced across grain
    • 1 bunch asparagus, woody stems trimmed, thinly sliced diagonally
    • ½ brown onion (about 120g), thinly sliced
    • ½ head green oak leaf lettuce (about 60g), torn into small leaves
    • ½ cup (about 7g) each fresh basil, coriander and mint leaves, tossed
    • ¼ cup (35g) roasted unsalted peanuts, coarsely chopped
      Description

      Whether it's for an easy lunch or a dinner on a warmer evening this Chilled noodle salad with beef and asparagus will be the perfect meal. Best of all its ready in 30 minutes.

      Method
      1. Step 1

        In a medium bowl, whisk ½ cup (125ml) fish sauce, vinegar, sugar, chillies and half of garlic. Add ¼ cup (60ml) of the lime juice, or more to taste. Set nuoc cham (dipping sauce) aside.

      2. Step 2

        Bring a large pot of salted water to a boil. Add noodles and cook, stirring occasionally, for 2 mins or until tender. Drain and rinse under cold water until cold. Drain well and transfer noodles to a large bowl. Using scissors, cut noodles into small clusters. Toss noodles with ¼ cup (60ml) nuoc cham.
      3. Step 3

        Heat a wok or large heavy frying pan over medium-high heat. Add 1 tbs oil and, when smoking, add half of beef. Stir-fry beef for 2-3 mins or until browned and just cooked through. Transfer beef to a plate. Repeat with ½ tbs oil and remaining beef.
      4. Step 4

        Wipe out wok and return to heat. Add remaining ½ tbs oil, 2 tbs fish sauce, garlic, asparagus and onion and stir-fry for 2 mins or until asparagus is crisp-tender. Add beef and toss to coat.
      5. Step 5

        Divide the noodles among four plates. Nestle lettuce alongside noodles. Top with beef mixture. Sprinkle with herbs and peanuts. Serve nuoc cham alongside for dipping.