Beef & noodle salad

Name: Beef & noodle salad
Total time: 600 s
Yield: 2 servings
Cuisine: British
Ingredients: 100 g rice vermicelli (cooked to their instructions); 1/2 avocado, diced; 2/3 cups diced cucumber; 1/2 carrot, julienned; good handful spinach, shredded; 1/4 red onion, sliced; 2 eggs, poached to your liking (hard, runny); 2/3 cup cashew nuts, crushed; 300 g beef steak; dressing-; 6 drops sesame oil; 2 tblsp soy sauce; 1/2 tblsp hoi sin

VegOut @cook_3009173

Beef & noodle salad

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Ingredients

10 mins

2 servings

100 grice vermicelli (cooked to their instructions)
1/2avocado, diced
2/3 cupsdiced cucumber
1/2carrot, julienned
good handful spinach, shredded
1/4red onion, sliced
2eggs, poached to your liking (hard, runny)
2/3 cupcashew nuts, crushed
300 gbeef steak
dressing-
6 dropssesame oil
2tblsp soy sauce
1/2tblsp hoi sin

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Steps

10 mins

1

In a pot of boiling water, add a splash of vinegar. Then gently crack an egg into the centre of the pot, stir. Then add the second egg. Stir again. Once cook to your liking, removed eggs individually onto paper towl.
2

Season both sides of steak. On a flaming hot griddle pan, cook steak for 2 minutes on each side then rest for another 2 minutes.
3

While resting. In a bowl toss together the rice noodles and spinach. Then divided onto plates.
4

Sprinkle over the remaining ingredients. Thinly slice the beef, place on top. Then add the egg in the centre. Season.
5

In a bowl, whisk the dressing ingredients together then drizzle over salad just before serving.
6

Note: runny eggs work better for this recipe as once cracked open helps the dressing.