Asian Steak and Noodle Salad

Ingredients for Asian Steak and Noodle Salad

• 60ml Asian fish sauce

• 2 matskedar finhackad skalad färsk ingefära

• 2 vitlöksklyftor, finhackade

• 2 matskedar sojasås

• 2 matskedar socker

• 900g flank steak

• 120 ml färsk limejuice

• 6 tablespoons water

• 6 tablespoons sugar

• 90ml Asian fish sauce

• 1 1/2 teaspoons dried hot red-pepper flakes

• 60g thinly sliced shallots (2 medium)

• 230g dried vermicelli rice-stick noodles*

• 2 medium Granny Smith apples

• 200g Asian salad mix (16 cups loosely packed

• )

• 1 cup fresh mint leaves, torn into pieces if large

• 80g salted roasted peanuts (sometimes labeled "cocktail peanuts"), chopped

• an adjustable-blade slicer

How to make Asian Steak and Noodle Salad

Whisk together fish sauce, ginger, garlic, soy sauce, and sugar in a small bowl until sugar is dissolved. Pour marinade into a large sealable plastic bag. Pat steak dry and place in bag, then press out excess air and seal bag. Turn bag over 2 or 3 times to coat meat, then place in a shallow dish (in case of leaks) and chill at least 4 hours and up to 8. Bring steak to room temperature 30 minutes before grilling.

Förbered grillen för matlagning över medelvarma kol (måttlig värme för gas).

Remove steak from marinade (discard marinade) and pat dry with paper towels. Grill, uncovered unless using a gas grill, over direct heat, turning over once, until medium-rare, 12 to 14 minutes total.

Transfer steak to a cutting board and let stand, uncovered, about 15 minutes.

Whisk together lime juice, water, sugar, fish sauce, and red-pepper flakes in a bowl until sugar is dissolved, then stir in shallots.

Cook noodles in a 5-quart pot of boiling salted water until just tender, 4 to 5 minutes. Drain in a colander, then rinse under cold water and drain well. Transfer to a bowl and toss with 120ml dressing. 3Working around core of each apple, cut thin slices (about 1/8 inch thick) with slicer, then stack slices. Cut slices lengthwise into 1/4-inch-wide matchsticks.

Combine apples, greens, and mint in a large bowl. Add 120ml dressing and toss well to coat.

Thinly slice steak across the grain.

Arrange noodles on a large platter and mound greens on top of noodles. Arrange steak slices on greens and sprinkle with peanuts. Serve at room temperature with remaining dressing on the side.

*Found in Asian markets and uwajimaya.com.

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