I love roasted meat. Especially the first night when you serve it with roast veggies and gravy. But not so much the next night! It’s not really something you can freeze unless you slice it up and it’s hard to come up with new ideas so as entice the kids to eat it the second night.
Unless you add noodles. Everything with noodles is a winner in our house. In fact I think Miss 4 would have a side of noodles with her noodles if I let her. It was so hot here tonight that dinner needed to be minimum fuss and minimum cooking.
I’ve used a spiraliser in this recipe, but you could just as easily use a julienne peeler, a grater or even a knife and some cool cutting skills.
If you are thinking: “my kids don’t eat salad!” Try it anyway they may well surprise you. The raw veggies are really good for you and when they are spiralised or julienned to the same sort of thicksness etc as the noodles they just get gobbled.
Just because I’ve used leftover beef doesn’t mean you couldn’t fry some steak, lamb fillet or even chicken fillet for this recipe. It will just take a bit longer…and make your kitchen a bit warmer!
If you want this salad recipe, then for sure you will love these too:
- Approx 300grams of roasted meat, I've used beef alternatively slice and fry the meat of your choice.
- 2 small carrots, peeled
- 1 small zucchini
- 4 tablespoons chopped coriander
- 2 tablespoons chopped mint
- 2 handfuls of bean sprouts
- 1/2 a packet of rice, pad thai noodles
- 8 tablespoons or more depending on how moist you want your salad of vietnamese dressing
- Put the noodles in a bowl and pour over boiling water leave to sit in the water for 10 minutes then drain and rinse with cold water. At this point you can roughly chop them with kitchen scissors into a size that's manageable.
- Meanwhile either grate, spiralise or julienne the carrots and zucchini.
- Chop the roasted meat into 1 cm wide slices. Chop these into approx 2cm wide strips.
- Rinse the bean sprouts.
- Put the noodles into a bowl, mix with the rinsed bean sprouts, chopped herbs, meat and prepped veggies.
- Add the dressing and stir through. Add more to suit your taste and to ensure everything is well coated.
- This is best eaten within about an hour of making.
Serving Size:1 bowl
Amount Per Serving: Calories: 1227 Total Fat: 62g Saturated Fat: 16g Trans Fat: 0g Unsaturated Fat: 40g Cholesterol: 346mg Sodium: 1062mg Carbohydrates: 88g Fiber: 12g Sugar: 24g Protein: 82g