Thai Beef Noodle Salad

It’s been 19 days since my first night in our new home. Mike and I are probably still in phase 2 of the “nesting” process, and God knows how many phases there will be. Hardware stores and home furniture stores have become our best friend  and little by little, boxes are being put away. The new apartment is starting to feel more and more like home.

Guess what my favorite room is?

And as expected, I’ve been inspired to cook even  more. Here’s my new dinner staple.

Thai Beef Noodle Salad

  • 200 grams of sliced beef (sukiyaki style)
  • 100 grams cooked vermicelli
  • 1 large red onion, sliced
  • 2 medium tomatoes, seeded and sliced
  • 2 stalks lemongrass, chopped
  • 2 green chillies, sliced
  • 1/4 c. lime juice
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • pepper to taste

In a non stick pan, quickly cook beef. Add salt and pepper to taste. Set aside and cool. In a bowl, mix onions, lemongrass, tomatoes, chillies and vermicelli noodles. Mix lime juice, fish sauce, brown sugar and pepper in a small bowl. Add beef to the rest of the ingredients and mix in sauce.

Serve cold or at room temperature.

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