Recipe of the Month: Vietnamese Steak and Noodle Salad

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This dish is taken from the ‘Zero Waste Explorations‘ Recipe Pack! You can also cook up ‘Miso Salmon with Pak Choi Garlic Fried Rice‘ and ‘Pork Katsu Curry Udon and Pea Noodles‘. Sign up for FREE here to the Sidekick App to instantly unlock 100+ Recipe Packs at your fingertips… There’s something for every foodie craving imaginable 😋


2 ea sirloin steak(s)
3 tbsp vegetable oil
150 g dried flat rice noodles
2 ea large carrot(s)
1 ea courgette(s) / zucchini(s)
3 tbsp fish sauce
1 tsp caster sugar
2 ea lime(s)
30 g cashew nuts

1 – Get the kettle on
Fill the kettle with water and get it on to boil – this will be for the noodles later.
2 – Preheat the pan
Place a large frying pan over a high heat. While it heats up, pat 2 steaks dry with kitchen cloth, then
rub them with 1 tbsp of the oil and a generous pinch of salt. Ensure they are fully coated.
3 – Fry the steak
Once the pan starts to smoke, lay in the steaks. Fry for 1-2 minutes on one side until golden, before
flipping and repeating on the next. Remember to wash your hands after handling raw meat. We are
looking for a rare steak here, but you can cook them a little longer if you prefer. Once ready, transfer
to a plate to rest while you get on with the rest of the dish in the next steps. We will use the pan
later, so don’t wash it up!

4 – Get the noodles on
Add 150g of noodles to a medium saucepan. Season with salt, cover with boiling water from the
kettle, and place the pan over a high heat.
5 – Cook the noodles
Cook the noodles for 2-3 minutes, until soft but still with a slight bite. Get on with the rest of the dish
in the next steps while you wait.
6 – Prep the veg
Coarsely grate 2 large carrots and 1 courgette.
7 – Drain and cool
Once the noodles are ready, drain them through a colander over the sink. Rinse well with cold
running water to cool them down. Set aside ready for later.
8 – Assemble the dressing
Add 3 tbsp of fish sauce, 1 tsp of caster sugar, and 2 tbsp of oil to the empty steak pan from earlier.
Finely grate in the zest from 2 limes, then squeeze in their juice. Mix everything together and scrape
the bottom of the pan with a spoon to scoop up any bits of steaky flavour!
9 – Mix it up
Add the veg and noodles to the pan. Toss to coat, season to taste with salt and plenty of black
10 – Plate up
Divide the noodles between plates.
11 – Slice the steak
Slice the steaks crossways at 1cm intervals. Roughly chop 30g of cashews.
12 – Serve
Lay the steak slices onto the mounds of noodle salad. Scatter over the cashews and serve!