Asian Basil Beef and Mango Noodle Salad

Ingredients

• Rice noodles

  Dry

  8 oz or 227g

• Carrots

  Raw

  1 medium or 61g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Red cabbage

  Red, raw

  4 cup, chopped or 356g

• Soy sauce

  Made from soy (tamari)

  8 tbsp or 144g

• Ground beef

  80% lean meat / 20% fat, raw

  16 oz or 454g

• Pepper

  Spices, black

  1 dash or 0.1g

• Salt

  Table

  1 dash or 0.4g

• Lemon grass (citronella)

  Raw

  1 tbsp or 5g

• Ginger root

  Raw

  1 tbsp or 6g

• Garlic

  Raw

  2 clove or 6g

• Chilli Sauce, Sweet

  Mae Ploy

  5 tbsp or 250g

• Basil

  Fresh

  2 cup leaves, whole or 48g

• Lime juice

  Raw

  1 lime yields or 44g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Mangos

  Raw

  1 fruit without refuse or 207g

Directions

1. Bring a large pot of water to a boil. Cook the rice noodles according to package instructions, then drain and set aside.
2. In a medium bowl, combine the carrots, red bell pepper, jalapeno, scallions, cabbage, and one-fourth of the soy sauce. Toss well and set aside.
3. Heat a large wok or skillet over medium heat. Add the ground beef, season with black pepper, and cook until browned, breaking it up as it cooks, about 5 minutes.
4. Add lemongrass, ginger, and garlic, cooking for 30 seconds to 1 minute until fragrant. Stir in remaining soy sauce, sweet Thai chili sauce, and half of the fresh basil.
5. Simmer until the sauce coats the beef, about 3-5 minutes. Remove from heat and stir in the remaining basil, lime juice, and cilantro.
6. To serve, divide the noodles among bowls and top with the beef mixture. Add the carrot and pepper salad along with fresh mango. Garnish with additional basil if desired.

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