Thai-style salad kits contain mizuna, shredded carrot, cabbage, capsicum, Thai dressing and crispy shallots. Kits available from major supermarkets.
Ingredients
Method
Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 5 minutes, or until tender. Drain. Rinse under cold water. Drain well. Cut into shorter lengths using kitchen scissors.
Cut cucumber in half lengthways. Using a teaspoon, scrape away seeds. Thinly slice.
Place salad from kit in a large bowl, reserving dressing sachet and crispy shallots. Add noodles, cucumber, beef, tomatoes and coriander. Toss to combine. Transfer to a serving bowl.
To make dressing, combine reserved dressing sachet with sauces and juice in a jug. Mix well.
Drizzle dressing over salad. Sprinkle with crispy shallots.
This recipe originally appeared on New Idea Food
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