Vegetarian Thai Style Roast Beef Noodle Salad

Name: Vegetarian Thai Style Roast Beef Noodle Salad
Cook time: 20 min
Total time: 20 min
Yield: 4
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

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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.

Thai Food Recipes Vegetarian Roast Recipes Salad Recipes

Serves 4

20 mins

Easy

215 cals
(Per serving)

3.4g of fat
(Per serving)

Gluten free

Made with Quorn Beef Roast

See product See recipes

High in Protein

No Soy

High in Fibre

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

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.
Combine all the ingredients for the dressing in a bowl mix well.
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.
Top the noodle salad with the Quorn Beef Roast slices, place over the noodle salad and serve!