Laab Noodle Salad Recipe

Introduction

Laab Noodle Salad is a vibrant and flavorful dish that combines tender ground beef, crisp vegetables, and tangy dressing over delicate rice vermicelli noodles. This Thai-inspired salad is perfect for a light lunch or a refreshing dinner, offering a wonderful balance of textures and tastes.

Ingredients

• 3 ounces rice vermicelli noodles
• 3 tablespoons lime juice
• 1 tablespoon fish sauce
• 1 bird’s-eye chile, minced
• 3 garlic cloves, minced, divided
• 7 tablespoons safflower or sunflower oil, divided
• Salt and pepper
• 6 ounces green beans, cut into 1-inch pieces (1 ½ cups)
• 1 pound ground beef
• 12 ounces romaine lettuce, chopped (8 cups)
• 6 ounces cherry tomatoes, halved (1 cup)
• 1 small yellow bell pepper, stemmed, seeded and chopped (about 1 cup)
• ½ cup coarsely chopped cilantro leaves and tender stems

Instructions

1. Step 1: In a medium bowl, combine noodles with enough boiling water to cover by 1 inch. Let stand until softened, about 3 minutes. Rinse under cold water until cool, then drain. Snip with scissors a few times so the long noodles are more manageable.
2. Step 2: In a small bowl, combine lime juice, fish sauce, chile, ¼ teaspoon of the garlic, 5 tablespoons of the oil, and 1 tablespoon of water. Season with salt and pepper and whisk well.
3. Step 3: In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high. Add green beans, season with salt and pepper, and cook, stirring just a few times to allow the beans to char, until crisp-tender, about 3 minutes. Transfer to a plate.
4. Step 4: Add the remaining 1 tablespoon of oil and beef to the skillet and season with salt and pepper. Cook, stirring occasionally and breaking up the meat, until beef is caramelized in spots, about 5 minutes. Add the remaining garlic and stir until fragrant, about 30 seconds. Stir in the charred green beans, season with salt and pepper, and remove from heat.
5. Step 5: Spread rice noodles on a large serving platter and drizzle over 3 tablespoons of the dressing. Arrange lettuce, tomatoes, and bell pepper in an even layer over the noodles and drizzle over another 3 tablespoons of the dressing.
6. Step 6: Top with the beef mixture in an even layer and sprinkle with the cilantro. Serve with the remaining dressing on the side for drizzling.

Tips & Variations

• For a vegetarian version, substitute the ground beef with sautéed mushrooms or cooked lentils.
• If you prefer less heat, reduce the amount of bird’s-eye chile or remove the seeds before mincing.
• Use fresh herbs like mint or Thai basil along with cilantro for extra fragrance.
• Feel free to swap green beans with snap peas or asparagus for a different crunch.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. To keep the noodles from becoming soggy, store the dressing separately and toss just before serving. Reheat the beef mixture gently in a skillet over low heat before assembling the salad.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the salad ahead of time?

You can prepare the individual components in advance, but it’s best to assemble the salad just before serving to maintain the fresh crispness of the vegetables and noodles.

What can I use instead of fish sauce?

If you need a substitute, use soy sauce mixed with a little lime juice for a similar savory and tangy flavor, especially if you want a vegetarian option.

Laab Noodle Salad Recipe

Print Recipe

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4.7 from 124 reviews

Laab Noodle Salad is a vibrant Thai-inspired dish combining tender rice vermicelli noodles with charred green beans, caramelized ground beef, fresh herbs, and a tangy lime and fish sauce dressing. This refreshing and flavorful salad balances textures and tastes perfectly, making it an ideal light meal or side dish.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Noodles

• 3 ounces rice vermicelli noodles

Dressing

• 3 tablespoons lime juice
• 1 tablespoon fish sauce
• 1 bird’s-eye chile, minced
• ¼ teaspoon garlic, minced (from 3 cloves, divided)
• 5 tablespoons safflower or sunflower oil
• 1 tablespoon water
• Salt and pepper, to taste

Salad

• 6 ounces green beans, cut into 1-inch pieces (1 ½ cups)
• 1 pound ground beef
• 1 tablespoon safflower or sunflower oil (remaining from 7 tablespoons total)
• 2 ¾ teaspoons garlic, minced (remaining garlic cloves)
• 12 ounces romaine lettuce, chopped (8 cups)
• 6 ounces cherry tomatoes, halved (1 cup)
• 1 small yellow bell pepper, stemmed, seeded and chopped (about 1 cup)
• ½ cup coarsely chopped cilantro leaves and tender stems

Instructions

1. Soften the noodles: In a medium bowl, place the rice vermicelli noodles and cover with boiling water by about 1 inch. Let them soak until softened, about 3 minutes. Drain the noodles and rinse under cold water until cool. Use scissors to snip the long noodles a few times to make them easier to handle.
2. Prepare the dressing: In a small bowl, mix together the lime juice, fish sauce, minced bird’s-eye chile, ¼ teaspoon of minced garlic, 5 tablespoons of oil, and 1 tablespoon of water. Season with salt and pepper to taste, then whisk thoroughly to combine.
3. Char the green beans: Heat 1 tablespoon of oil in a 12-inch nonstick skillet over medium-high heat. Add the green beans and season with salt and pepper. Cook, stirring occasionally just a few times, allowing the beans to char lightly, until they are crisp-tender, about 3 minutes. Transfer the beans to a plate.
4. Cook the beef: Add the remaining tablespoon of oil to the skillet and then add the ground beef. Season with salt and pepper. Cook over medium-high heat, stirring occasionally and breaking up the meat, until it is caramelized in spots, about 5 minutes. Add the remaining minced garlic and stir until fragrant, about 30 seconds. Mix in the charred green beans, adjust seasoning with salt and pepper, then remove from heat.
5. Assemble the salad base: Spread the softened rice noodles evenly on a large serving platter. Drizzle 3 tablespoons of the prepared dressing over the noodles. Arrange the chopped romaine lettuce, halved cherry tomatoes, and chopped yellow bell pepper evenly over the noodles. Drizzle an additional 3 tablespoons of dressing over the vegetables.
6. Top and serve: Evenly spread the beef and green bean mixture over the layered salad. Sprinkle the chopped cilantro on top for garnish. Serve the remaining dressing on the side for extra drizzling as desired.

Notes

• Use bird’s-eye chile sparingly if you prefer less heat; substitute with milder chiles if desired.
• Rice vermicelli noodles soften quickly; avoid soaking too long or they may become mushy.
• Char the green beans well for enhanced smoky flavor.
• Ground beef can be substituted with ground chicken, turkey, or pork for variation.
• This salad is best served fresh but can be refrigerated for up to 1 day; dress just before serving to keep vegetables crisp.

Keywords: Laab, noodle salad, Thai salad, rice vermicelli, ground beef salad, lime dressing, fresh herbs