The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Vietnamese-style Beef Salad with Wide Brown Rice Noodles, Mango & Peanuts
A speedy and refreshing noodle salad for the weeknights when you're short on time. Sizzle tender British beef strips with honey and chilli. Toss everything in a lime and sesame dressing. Brown rice noodles, sweet mangetout, vibrant mango and fresh herbs complete the dish. Nutty peanuts add extra crunch.
Ready in 20
High protein
6 plants
Serving size
Ingredients
- 1 mango
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 200g wide brown rice noodles (brown rice flour (84%), water)
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 1 tbsp sesame oil (Sesame)
- 20g roasted peanuts (Peanuts, Nuts, Sesame)
- 1 handful of fresh coriander
- 1 handful of fresh mint
- 1 cucumber
- 600g beef strips
- 25g honey
- 1 unwaxed lime
- 160g mangetout
Nutritional Information
Calories: 643
Protein: 39g
Carbs: 52g
Fat: 31g
Vietnamese-style Beef Salad with Wide Brown Rice Noodles, Mango & Peanuts
A speedy and refreshing noodle salad for the weeknights when you're short on time. Sizzle tender British beef strips with honey and chilli. Toss everything in a lime and sesame dressing. Brown rice noodles, sweet mangetout, vibrant mango and fresh herbs complete the dish. Nutty peanuts add extra crunch.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a large bowl, a small bowl & a sieve
Cook the noodles
- Add the noodles to the saucepan, gently separate with a fork and boil for 6-7 mins, until cooked
- In final 2 mins of cooking, add the mangetout to the saucepan. Drain together, then rinse under cold water and set aside to drain
Sizzle the beef & make the dressing
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the beef strips and cook for 7 mins, stirring often. Season with salt and pepper
- Add half the honey and half the chilli paste (for those who'd like the heat) and cook for 1 min, tossing to coat the beef, until golden and cooked through. Remove the pan from the heat and set aside
- Meanwhile, in the small bowl, combine the remaining honey, remaining chilli paste (for those who'd like the heat), tamari, sesame oil and juice from the lime. Season with a pinch of salt and pepper
Build the salad
- Halve the cucumber lengthways, run a spoon down the centre to remove the seeds, then thinly slice into 1/2cm half-moons. Peel and dice the mango into 1cm chunks. Pick the mint leaves from the stalks, then roughly chop along with the coriander
- Add all to the large bowl along with the cooked noodles and mangetout, three-quarters of the dressing and 1/2 tbsp olive oil. Toss to coat and season to taste
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Serve the noodle salad into bowls, topped with the beef and peanuts. Drizzle over the reserved dressing to finish
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