Spicy beef & noodle salad

• Preparation time 15 minutes
• Cooking time 6 minutes
• Serves 4-6

Ingredients

• Spray canola or olive oil
• 300 g rump steak
• 170 ml (2/3 cup) low-fat French dressing
• 2 tablespoons MAGGI Sweet Chilli Sauce
• 1 tablespoon finely chopped mint or basil
• 700 g MAGGI Thin Hokkien Noodles
• 1 green capsicum, sliced
• 1 red capsicum, sliced
• 150 g snow peas, halved
• 1 punnet cherry tomatoes, halved
• 1 Lebanese cucumber, sliced

Method

1. Spray a nonstick frying pan with oil and heat.
2. Cook the steak over medium-high heat for 3 minutes on each side, turning once only.
3. Remove from the pan, cover with foil and set aside for 5 minutes before cutting into thin slices.
4. Combine the dressing, the sweet chilli sauce and the mint in a small jug or bowl.
5. Put the noodles in a large heatproof bowl and cover with boiling water.
6. Gently prise them apart with two forks until the strands separate. Drain well.
7. While the noodles are still warm, place with vegetables and sliced beef in a large bowl, pour the dressing over and gently combine.
8. Serve immediately.

HINT: You can also replace the beef with chicken. Either stirfry 300 g chicken breast fillet, cut into strips, or use the meat from half a barbecue chicken, avoiding any skin or fat.

Nutrition

Australian Institute of Sport - From the "Survival for the Fittest" cookbook05 Nov 2018HINT: You can also replace the beef with chicken. Either stirfry 300 g chicken breast fillet, cut into strips, or use the meat from half a barbecue chicken, avoiding any skin or fat. , Soups and Salads, survival-for-the-fittestSoups and Salads