Laab Noodle Salad Recipe

Introduction

Laab Noodle Salad is a vibrant and flavorful Thai-inspired dish combining tender ground beef, fresh vegetables, and tangy lime dressing over delicate rice vermicelli noodles. This refreshing salad offers layers of texture and a perfect balance of spicy, savory, and citrusy notes, making it a delightful meal any time of year.

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 (1½ 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: Place the rice vermicelli noodles in a medium bowl and cover with boiling water by about 1 inch. Let stand until softened, about 3 minutes. Drain and rinse under cold water until cool, then drain again. Snip noodles a few times with scissors to make them easier to handle.
2. Step 2: In a small bowl, whisk together lime juice, fish sauce, minced chile, ¼ teaspoon of the garlic, 5 tablespoons of the oil, and 1 tablespoon water. Season with salt and pepper to taste.
3. Step 3: Heat 1 tablespoon of oil in a 12-inch nonstick skillet over medium-high heat. Add green beans, season with salt and pepper, and cook, stirring occasionally just enough to allow beans to char, until crisp-tender, about 3 minutes. Transfer to a plate.
4. Step 4: In the same skillet, add remaining 1 tablespoon oil and ground beef. Season with salt and pepper. Cook, stirring occasionally and breaking up the meat, until beef is caramelized in spots, about 5 minutes. Stir in remaining garlic and cook until fragrant, about 30 seconds. Mix in the charred green beans and adjust seasoning with salt and pepper. Remove from heat.
5. Step 5: Spread the rice noodles evenly on a large serving platter. Drizzle 3 tablespoons of the dressing over the noodles. Arrange lettuce, cherry tomatoes, and yellow bell pepper in an even layer over the noodles. Drizzle another 3 tablespoons of dressing on top.
6. Step 6: Spoon the beef and green bean mixture evenly over the salad. Sprinkle with chopped cilantro. Serve with the remaining dressing on the side for extra drizzling.

Tips & Variations

• For extra crunch, add toasted peanuts or fried shallots as a garnish.
• Substitute ground chicken or turkey if preferred for a lighter protein option.
• Adjust the amount of bird’s-eye chile to control the heat level according to your taste.
• Use fresh lime juice for the best bright and tangy flavor in the dressing.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Reheat the beef mixture gently in a skillet before assembling again. Keep the noodles and vegetables chilled to preserve their texture. Dress the salad just before serving to avoid sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Laab Noodle Salad ahead of time?

It’s best to prepare the components ahead but assemble the salad just before serving to keep the noodles and vegetables fresh and crisp.

What can I substitute for fish sauce?

If you need a substitute, soy sauce mixed with a little lime juice can provide a similar salty and tangy flavor, though fish sauce gives a distinctive taste.

Laab Noodle Salad Recipe

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4.9 from 91 reviews

Laab Noodle Salad is a vibrant and flavorful Thai-inspired dish combining tender rice vermicelli noodles, caramelized ground beef, charred green beans, and fresh vegetables like romaine lettuce, cherry tomatoes, and bell pepper. Tossed in a tangy and spicy lime and fish sauce dressing with hints of garlic and bird’s-eye chili, this salad delivers a perfect balance of textures and bold flavors, making it an ideal light yet satisfying meal.

• Author: Dana
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Thai

Ingredients

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Noodles and Dressing

• 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, to taste
• 1 tablespoon water

Vegetables and Protein

• 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. Soften the noodles: In a medium bowl, soak the rice vermicelli noodles in boiling water until they soften, about 3 minutes. Once softened, rinse them under cold water until cool, then drain well. Snip the long noodles a few times with scissors to make them easier to handle.
2. Prepare the dressing: In a small bowl, whisk together lime juice, fish sauce, minced bird’s-eye chile, ¼ teaspoon minced garlic, 5 tablespoons of the oil, 1 tablespoon of water, salt, and pepper to taste until well combined.
3. Char the green beans: Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat. Add the 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 the green beans to a plate to rest.
4. Cook the ground beef: Add the remaining 1 tablespoon oil to the skillet. Add the ground beef, season with salt and pepper, and cook, stirring occasionally and breaking up the meat, until caramelized in spots, about 5 minutes. Stir in the remaining minced garlic and cook for 30 seconds until fragrant. Mix in the charred green beans, adjust seasoning with salt and pepper, then remove from heat.
5. Assemble the salad base: Spread the prepared rice noodles evenly on a large serving platter. Drizzle 3 tablespoons of the dressing over the noodles. Arrange the chopped romaine lettuce, halved cherry tomatoes, and chopped bell pepper in an even layer over the noodles. Drizzle another 3 tablespoons of the dressing on top.
6. Finish with beef and garnish: Top the layered vegetables with the beef and green bean mixture evenly. Sprinkle the salad with coarsely chopped cilantro leaves and tender stems. Serve with the remaining dressing on the side for additional drizzling according to preference.

Notes

• For best flavor, use fresh bird’s-eye chili to maintain authentic heat and aroma.
• You can substitute ground chicken or pork for the beef if preferred.
• Adjust the amount of chili in the dressing to suit your spice tolerance.
• If rice vermicelli noodles are not available, thin rice noodles or glass noodles could be used as alternatives.
• Serve immediately after assembly for the freshest taste and best texture.

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