feed me meat

Recipe: Thai noodle salad with ribeye

Thaise noedelsalade met ribeye (1)

Thai cuisine is known for its colourful and spicy dishes packed with fresh vegetables and herbs. This noodle salad may not be quite as spicy, but it effortlessly ticks all the other boxes. After searing the ribeye, let it rest for a while so the meat stays incredibly tender and juicy.

Foto van culinair journalist Bo van Ling

How to make the Thai noodle salad with ribeye:

  • For the marinade, mix the soy sauce, sesame oil, ginger, garlic and palm sugar, and stir until the sugar has dissolved. Place the ribeye in a shallow dish and pour the marinade over it. Cover with cling film and marinate for at least 30 minutes at room temperature.
  • Meanwhile, cook the rice noodles in plenty of salted water according to the instructions on the package. For the dressing, mix the lime juice, fish sauce, palm sugar, lemongrass, kaffir lime leaves and red chilli. Drain the noodles, rinse with cold running water and leave to drain briefly. Place the noodles in a large bowl and pour half of the dressing over them.
  • Add the cucumber, carrot, cherry tomatoes, bean sprouts, spring onion, Thai basil, mint and ¾ of the coriander to the noodles. Add the remaining dressing, toss well and set aside.
  • Heat 2 tablespoons of olive oil in a frying pan over medium heat. Pat the ribeye dry with kitchen paper and sear it for approx. 2–3 minutes per side. Wrap in aluminium foil and leave to rest for approx. 5 minutes. Cut the ribeye into slices approx. 1 centimetre thick.  Divide the salad and ribeye between 4 plates. Garnish with the remaining coriander and peanuts. Serve immediately.

Tip: also delicious with prawns, or wrap the whole lot in rice paper (spring rolls) and use the dressing as a dipping sauce.

Wine tip: Yalumba The Y Series Shiraz – Viognier

Anyone who has ever been to Australia knows that you can eat fantastic Thai food there. From super spicy to mild, and always incredibly fresh and colourful. This salad is a great example. But what do you drink with it? Don’t be put off by the herbs and spices, because wine definitely goes well with Thai cuisine. From Chardonnay with a creamy curry to Sauvignon Blanc with fish, coriander, ginger and basil. With ribeye, we’re going for red, but one with some muscle: Syrah/Shiraz. How you spell and pronounce it depends on where it comes from. Wine made from this dark, purple-ish, almost black grape is called ‘Syrah’ in France and ‘Shiraz’ elsewhere. Whatever the name, these are wines with plenty of structure and power to savour, and especially suited to carnivores, because Shiraz/Syrah is incredibly delicious with sausages and BBQ/grilled meat. In Southern Australia, the Yalumba winery has blended Shiraz with Viognier. The result is an approachable and tasty wine. A little spicy, but above all wonderfully easy-drinking, because Viognier has softened the Shiraz a little. But not too much, so the wine is powerful enough for the ribeye and mildly spicy salad. A wonderful combination! You can buy it from Wijnkring for €9.95.

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