Recipes

Vegetarian Thai Style Roast Beef Noodle Salad

Deliciously meat free and gluten free! Try our vegetarian Thai style roast beef salad with vermicelli rice noodles and a zesty lime and ginger dressing. The perfect use for your lefTover Quorn Beef Roast for a lighter meal after the festive period.

Serves 4

20 mins

Easy

215 cals
(Per serving)

3.4 g of fat

Gluten free

Made with Quorn Beef Roast

High in protein
Source of fibre
No soy

Ingredients

  • 200g leftover Quorn Beef Roast, thinly sliced
  • 125g vermicelli rice noodles
  • ½ cucumber peeled into lengthways strips
  • 1 carrot peeled into lengthways strips
  • 2 spring onions, finely sliced
  • 1 red chilli, finely sliced,
  • 10 cherry tomatoes, halved
  • 3 tbsp mint leaves, chopped
  • 3 tbsp fresh coriander, chopped
  • 100g beansprout
  • For the dressing:
  • 2 tbsp gluten-free soy sauce
  • Juice and zest of 1 lime
  • 2 tsp ginger
  • 2 tbsp garlic grated
  • 1 tsp sugar

Method

  1. Prepare the rice noodles by covering them with boiling water, bring to the boil for a minute, rinse and drain in cold water and set aside.
  2. Combine all the ingredients for the dressing in a bowl mix well.
  3. Toss the carrot, spring onion, red chilli, tomatoes, mint, coriander md vermicelli noodles in a bowl together. Cover with the dressing and ensure it is fully coated.
  4. Top the noodle salad with the Quorn Beef Roast slices, place over the noodle salad and serve!

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