Ingredients
( 2 adults and 2 kids )
- 200 gramswholewheat noodles
- 150 gramsfresh spinach*
- 4 spring onions- optional
- 150 gramscarrots*
- 1 red bell pepper
- 75 gramspeanuts
- 2 lime
- 4 tbspsoya
- 0.5 tbspacacia honey*
- 2 cooked steak
= See the recipe - click the ingredientAbout the recipe
25 MIN
0 MIN
A quick and super tasty noodle salad with a hint of Asia. The dish is perfect on day two, such as after a nice steak. Then you can use the leftovers for the noodle salad. Enjoy!
Directions
1. Cook the noodles according to the packet and cover with cold water. Leave the noodles to drain in a sieve.
2. Rinse the spinach. Wash the spring onion and slice into thin, diagonal slices. Peel the carrots and slice diagonally. Wash the bell pepper, remove the seeds and cut into strips. Roughly chop the peanuts.
3. Mix a dressing of the juice from the limes and soy. Add acacia honey to taste. Slice the steaks and mix all the ingredients in a large bowl. Garnish with some extra herbs and peanuts on top.
4. Enjoy!
Tip
The dish is designed to stretch two days, where on day one you've cooked steaks and saved a couple for the noodle salad. If you've eaten it all - or just fancy making the noodle salad without having any leftover steaks, just pick up some nice chunks of meat and cook them while you prep the rest.