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Thai Steak & Noodle Arugula Salad

KEmard_ThaiSteakNoodleArugulaSalad
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Featured product

Arugula

Arugula

Preparation

10

Cook time

20

Portions

4

Level

Medium

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INGREDIENTS

1 container (142g  5oz)   of Fresh Attitude prewashed Arugula

2 pieces                       Marinated Steak – Sirloin

¼ cup          60 ml     Fresh Lime Juice

¼ cup          60 ml     Hot Chili paste (sambal oelek)

¼ cup          60 ml     Vegetable Oil

2 tbsp.        30 ml       Sugar

1 tbsp.       15 ml         Honey

1                                    Garlic Clove finely chopped

2 ounces    60g           Dried ramen or lo mein noodles

½ tsp.        3 ml         Toasted sesame oil

1 large                          Mango, peeled and cut into 1-inch pieces

2                                    Medium Carrots, grated

2                                    Scallions, chopped

2 cups         500 ml     Finely Shredded Savoy cabbage

1 cup          250 ml      Cherry tomatoes, halved

1                                     Avocado, cut into 1- inch pieces

½ cup          125 ml     Chopped cilantro

¼ cup          60 ml      Finely chopped salted, roasted peanuts, plus more for serving

Lime wedges (for serving)

Salt and pepper, to taste

METHOD

1. Heat a grill pan over medium-high. Remove steaks from marinade and pat dry. Season very lightly with salt. Grill, turning every 2 minutes, until lightly charred all over and an instant-read thermometer inserted into the thickest part of each steak registers 120° for medium-rare, 8–10 minutes total.
2. Transfer to a cutting board and let rest at least 10 minutes before cutting into 1" pieces & set aside.
3. Whisk lime juice, chili paste, peanut oil, sugar, honey, and garlic in a small bowl to combine. Taste and season with salt if desired.
4. Cook noodles in a small pot of boiling salted water until al dente. Drain and run under cold water to stop cooking.
5. Toss noodles with oil in a large bowl. Add mango, arugula, carrots, scallions, cabbage, tomatoes, and dressing and toss again to coat. Season with salt if desired. Add half of the avocado, cilantro, and ¼ cup peanuts. Gently toss just to combine.
6. Divide salad among plates, piling as high as possible. Top with a few leaves of arugula, steak, remaining avocado & peanuts. Serve with lime wedges for squeezing over.

TIPS

Dressing can be made 1 day ahead. Cover and chill.

A recipe from Karell Émard, PWHPA member & CWHL Champion.
PWHPA - Professional Women's Hockey Players Association

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