Thai Beef Noodle Salad from L’Ecole Culinaire!

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Salads are a summer staple,but sometimes the regular lettuce, tomatoes and cheese can leave you still feeling hungry.

Chef Jimmy Gentry from L'Ecole Culinaire was here with a more hearty salad recipe.

It's also a great way to introduce some new flavors to your family!

 

 Caribbean Sizzle

  • Caribbean Sizzle Class
  • Friday, August 19
  • 6 p.m. - 9 p.m.
  • L'Ecole Culinaire
  • 1245 Germantown Pkwy.
  • (901) 759-5000
  • Class Cost: $95

 

 

7 Ingredients or Less

  • 7 Ingredients or Less Cooking Class
  • Friday, August 26
  • 6 p.m. - 9 p.m.
  • L'Ecole Culinaire
  • 1245 Germantown Pkwy.
  • (901) 759-5000
  • Class Cost: $95

 

 

 

Fruit and Vegetable Carving

  • Fruit & Vegetable Carving Class
  • Saturday, August 27
  • 11 a.m. - 2 p.m.
  • L'Ecole Culinaire
  • 1245 Germantown Pkwy.
  • (901) 759-5000
  • Class Cost: $55

 

 

 

L'Ecole Culinaire

  • Interested In Becoming A Chef?
  • Fall Term begins August 8th
  • Call for a campus tour:
  • (901) 759-5000

 

 

Thai Beef Noodle Salad

 

Ingredients:
Meat
200 g Sirloin steak

Produce
100 g Beansprouts
1 Carrot, large
1 Chilli, red
1 Coriander, fresh
2 Garlic clove
1 Green pepper
1 1/2 Lime, juice of
1 Mango
1 Red onion
100 g Sugarsnap peas

1 Hot pepper (Optional)

 

Condiments
1 tbsp Fish Sauce
3 tbsp Soy sauce

Noodles
100 g Vermicelli rice noodles

Oils & Vinegars
1 tsp Coconut oil
2 tbsp Olive oil

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