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Grilled Lemongrass Beef-Pork/Tofu and Noodle Salad Recipe

Grilled Lemongrass Beef-Pork/Tofu and Noodle Salad Recipe

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Grilled Lemongrass Beef-Pork/Tofu and Noodle Salad

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Ingredients:

Serving

2 stalks fresh lemongrass , outer leaves discarded and root end trimmed
6 garlic cloves, minced
2 tbsp asian fish sauce ( preferably nuoc mam)
1 tbsp soy sauce
4 tsp sugar
1 tbsp vegetable oil
1/2 tsp sesame oil
6 torn basil leaves ( approximate)
1 -2 stalk green onion
2 tbsp chopped fresh ginger, to taste (approximate)
pork (etc) or steak (etc)
1/2 lb dried rice
1/2 cup fresh basil leaf, washed well and spun dry
1/2 cup fresh mint leaves, washed well and spun dry
1/2 cup fresh coriander leaves, washed well and spun dry
2 tbsp toasted rice powder (usually do not use)
2 -4 small asian chili peppers (1 to 2 inches long) or 2 -4 small serrano chilies, seeded and sliced very thin (wear rubber gloves)

Directions:

Make marinade:.
Thinly slice lower 6 inches of lemongrass stalks, discarding remainder of stalks. finely chop lemongrass and garlic. Add remaining marinade ingredients and mix well.
In a large resealable plastic bag combine marinade and meat and seal bag, pressing out excess air. Marinate overnight or at least 4 hours.
In a large bowl soak noodles in hot water to cover 15 minutes, or until softened and pliable.
Prepare grill (or preheat broiler). Bring a kettle of salted water to a boil for noodles.
Discard marinade (I used it to cook sugar peas in as a side dish) and grill meat on an oiled rack set 5 to 6 inches over glowing coals 3 to 5 minutes on each side for medium-rare (for steak, I cooked the pork for about 10 min on bbq on med-high.
Or put on skewers with veggies of choice (I used onions, yellow bell peppers and mushrooms).
While steak is cooking, drain noodles in a colander and cook in boiling water 30 seconds to 1 minute, or until just tender.
In a colander drain noodles and rinse under cold water to stop cooking. Drain noodles well.
In a large bowl toss noodles with herbs and half of nuoc cham.
Divide cucumber among 4 bowls or plates and top with noodles.
Sprinkle each serving with 1 to 1 1/2 teaspoons rice powder (toast rice grains on med until light brown and grind).
Thinly slice meat on the diagonal and divide among noodles, mounding it. Sprinkle chilies over each serving and garnish with herb sprigs. Serve remaining nuoc cham on the side. add cucumbers, sugar peas, etc.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	282.71 Kcal (1184 kJ)
Calories from fat	63.22 Kcal
		% Daily Value*
Total Fat	7.02g	11%
Cholesterol	50.25mg	17%
Sodium	1172.32mg	49%
Potassium	196.56mg	4%
Total Carbs	30.02g	10%
Sugars	6.3g	25%
Dietary Fiber	2.94g	12%
Protein	22.96g	46%
Vitamin C	24.5mg	41%
Vitamin A	0.6mg	20%
Iron	72.3mg	402%
Calcium	47mg	5%

Amount Per 100 g
Calories	252.53 Kcal (1057 kJ)
Calories from fat	56.47 Kcal
		% Daily Value*
Total Fat	6.27g	11%
Cholesterol	44.89mg	17%
Sodium	1047.18mg	49%
Potassium	175.58mg	4%
Total Carbs	26.81g	10%
Sugars	5.63g	25%
Dietary Fiber	2.63g	12%
Protein	20.51g	46%
Vitamin C	21.9mg	41%
Vitamin A	0.5mg	20%
Iron	64.6mg	402%
Calcium	42mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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