Photo of Vietnamese beef noodle salad by WW

Vietnamese beef noodle salad

Points® value
Total Time
40 min
30 min
10 min
This bright salad packs in plenty of fresh veg, which makes a brilliant ZeroPoint ingredient base for perfectly cooked steak and a zesty lime and ginger dressing.


Beef sirloin steak, lean, raw

500 g

Calorie controlled cooking spray

4 spray(s)

Rice Noodles, dry

200 g, vermicelli

Thai Fish Sauce

1 tablespoon(s)

Soy Sauce

1 tablespoon(s)


1 zest(s) of 1, grated

Lime Juice, Fresh

2 tablespoon(s)

Root Ginger

1 inch slice(s), peeled and finely grated

Chilli, green or red

1 individual, red, deseeded and finely chopped


½ individual, extra large, cut into matchsticks

Carrots, raw

1 medium, cut into matchsticks

Cherry Tomatoes

6 individual, halved

Coriander, fresh

2 tablespoon(s), roughly chopped

Mint, Fresh

2 tablespoon(s), roughly chopped


  1. Put the steak on a plate, set out on the work surface and allow to come to room temperature. Season to taste. Put a nonstick frying pan over a high heat and mist with cooking spray. Add the steak and cook for 3-4 minutes each side. Transfer to a clean plate and leave to rest for 10 minutes, then slice into thin strips.
  2. Cook the vermicelli noodles to pack instructions. Put the fish sauce, soy sauce, lime zest and juice, ginger and chilli in a small jug and stir to combine.
  3. Put the steak, noodles, cucumber, carrot, tomatoes and fresh herbs in a serving bowl, pour over the dressing and toss everything together to combine, then serve.