US
Rainbow bowl
Prep and cooking time: 30mins
Complex carb portions, per serving: 1
Ingredients
Serves: 4
100g brown rice noodles
1 tbsp coconut oil
3 garlic cloves, minced
1 small red chilli, finely sliced
2cm fresh ginger, finely diced
400g beef mince
2 limes
½ orange, juiced
1 tbsp fish sauce
1 tbsp soy sauce
1 red onion, thinly sliced
¼ red cabbage, finely sliced
2 large carrots, mandolined or ribboned
1 large cucumber, mandolined
3 medium tomatoes, quartered
1 large handful fresh mint, torn
1 large handfu l coriander leaves, torn
Method
Cook the noodles as per package instructions. Set aside to cool.
Heat the coconut oil in a wok or medium-sized, non-stick frying pan, over medium heat.
Fry the garlic, ginger, and chilli, until softened.
Turn the heat up to high and add the beef mince to brown all over.
Add 1 lime, the orange juice, soy sauce, and fish sauce, and cook for a further 2-3mins. Add the red onion and turn off the heat. Set aside to cool.
Assemble the bowls by layering the noodles, cabbage, carrots, cucumber, tomatoes, beef mince, fresh herbs, and lime wedges. Add a drizzle of soy sauce on top if you prefer a saucier salad.