- Dairy-free
- High-protein
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
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Method
Step 1
Cook the noodles as per package instructions. Set aside to cool.
Step 2
Heat the coconut oil in a wok or medium-sized, non-stick frying pan, over medium heat.
Step 3
Fry the garlic, ginger, and chilli, until softened.
Step 4
Turn the heat up to high and add the beef mince to brown all over.
Step 5
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.
Step 6
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.
