Green eggs
Supplying vitamin C and iron, this breakfast of eggs, spinach and leeks will super-charge your morning. It provides energy from protein and fat, plus two of your 5-a-day
Steak & Vietnamese noodle salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 83g brown rice noodles(Clearspring contain no salt)
- 1 tsp rapeseed oil
- 250g fillet steak
- 2 carrotspeeled into ribbons
- ½ Chinese cabbageshredded
- 4 spring onionssliced
- 1 small pack corianderroughly chopped
For the dressing
- 1 red chilliseeds removed and thinly sliced
- 1 limejuiced
- 2 tsp soft brown sugar
- 1 tsp rice wine vinegar
- 1 garlic clovefinely chopped
- ½ tbsp fish sauce
Nutrition: Per serving
- kcal400low
- fat9glow
- saturates3g
- carbs41g
- sugars12g
- fibre8g
- protein34g
- salt1.1g
Method
step 1
Mix all the ingredients for the dressing together in a bowl with 1 tbsp water until the sugar has dissolved.
step 2
Cook the noodles following pack instructions, then plunge into a bowl of cold water to cool completely. Drain the noodles, then add the carrot, cabbage, spring onion and dressing, and toss to combine.
step 3
Heat the oil in a frying pan over a high heat. Season the steak, then cook to your liking; 2-3 mins on each side for medium rare. Leave to rest for 5 mins, then slice. Divide the salad and steak slices between bowls and scatter over some coriander to serve.
