|Nutritional Guidelines (per serving)|
Rice noodles are a very popular ingredient not only in Chinese cuisine but also in many other different Asian countries. You can stir-fry them, add them into a soup and you can also make a delicious rice noodle salad with all kinds of different ingredients.
So today I’m sharing with you this delicious sweet and sour “mango and beef rice noodle salad” recipe. This recipe is not an authentic “Chinese” recipe as such but I was inspired by the flavours of South Eastern Asian cuisine for this dish. If you're not a fan of beef then you can replace it with chicken, pork or even different kinds of seafood including mussels, prawns, fish, crabmeat and more.
I soak the rice noodles in cold water for around 15 minutes to soften them before I blanch them in boiling water. This will help the rice noodles to cook better. If you like your rice noodles a bit softer then just cook them a little longer in the boiling water. Equally if you like your noodles a little al dente, cook for less time. You can also have a look at this article to get information on how to cook different kinds of Chinese/Asian noodles. “Asian Noodles-types of Asian noodles and cooking time”.
You can also use different vegetable for this dish. You don’t have to stick with carrots, mung beans sprouts or bok choy. You can add pepper, napa cabbage, spring onion, salad leaves or different kind of bean sprouts. I would personally stick with using mango for this dish rather than another kind of fruit. Because this dish needs the smell and taste of mango to give it a kick.
I will use lean beef for stir-fry or minute steak in this dish. You can also use sirloin or other parts of the beef if you fancy. You can also adjust the amount of seasoning to suit your personal taste.
This is a dish I make very often at home because it’s just so easy to make. It’s also delicious and full of nutrition from all the vegetables, meat, and fruit.
- 280 grams/10 ounces lean Beef (julienned)
- 125 grams/4 1/2 ounces rice noodle
- 140 grams/5 ounces mango (julienned)
- 85 grams/3 ounces carrot (julienned)
- 85 grams/3 ounces mung bean sprouts (remove the roots)
- 85 grams /3 ounces bok choy (julienned)
- For the Marinade:
- 2 tablespoon light soy sauce
- 1 teaspoon sugar
- 1 teaspoon potato starch (or corn flour)
- 1 teaspoon rice wine
- 1 pinch cumin
- 1 pinch black pepper
- For the Dressing:
- 1/2 tablespoon mint (finely chopped)
- 1/2 tablespoons basil (fresh and finely chopped; Thai basil preferred)
- 1 clove garlic (minced)
- 1 chili (seeds removed and finely chopped)
- 3 tablespoon fish sauce
- 2 tablespoon water
- 1/2 lime (juiced)
- 1/2 tablespoon demarara sugar (or caster sugar )
Mix all the ingredients for the dressing in a small bowl and leave aside.
Soak rice noodles in cold water to soften them first.
Marinade beef for at least 30 minutes.
Boil a medium saucepan of water and blanch carrot and mung bean sprouts. Cool down in ice water immediately. Drain and leave aside.
Use the same water to blanch the rice noodles for 3-5 minutes. You can adjust the time in which you blanch the noodles if you want them softer or more al dente. This is entirely up to you.
Soak the rice noodles in cold water to cool down immediately. Drain and leave aside.
Heat up 1 tablespoon of oil in a skillet or wok and stir-fry the beef for 30 seconds. Turn off the fire and leave aside.
Mix all the ingredients with some dressing evenly. Season with some salt if need it. Ready to serve.