Chop & Grill

Thai Noodles

Timer 35 mins

Servings 1


  • Tablespoon light soy sauce
  • 1 tablespoon finely grated garlic
  • 1 tablespoon finely grated ginger
  • 1 lean fillet or sirloin steak
  • 250 g cooked rice noodles
  • 1/4 carrot, finelly julienned or grated
  • Half a red pepper, de-seeded and very thinly slices
  • 2 spring onions, finely shredded
  • 1 tablespoon mint, finely chopped plus extra sprigs for garnish
  • 2 tablespoons coriander, chopped (optional)
  • 1/2 tablespoon toasted sesame seeds
  • Half a red chilli, very thinly sliced – remove the seeds if you don’t like it hot
  • 1 tablespoon mirin
  • 1 tablespoon dark soy sauce
  • 1/4 teaspoon sesame oil
  • 1 tablespoon sweet chilli sauce
  • 1 tablespoon finely grated ginger


Make the marinade by placing the soy sauce, garlic and ginger in a bowl, and mix well.

Put the steak in a shallow dish and spoon the marinade over both sides. Leave to marinate for 5 minutes or longer if you have the time.

Heat the grill pan and pat the steaks dry with kitchen roll and sear for about 2 minutes on each side for medium rare. Give the meat another minute or so if you prefer it well done. Transfer to a board, cut into thin strips and set aside.

Combine all the dressing ingredients together in a small bowl. Place the noodles in a colander and refresh with cold water before transferring to a bowl. Combine the noodles with the dressing to coat well.

Mix the carrot, pepper, spring onions, mint, coriander (if using) and sesame seeds with the noodles. Spoon into a bowl and top with the sliced beef fillet and juices. Sprinkle with extra mint and red chilli.

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