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Recipe from Skinny Salads by Kathryn Bruton, available in stores or online.
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Dressing
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Protein salad with a punch recipe
Ingredients
Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.
What to do
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Blitz all the ingredients for the dressing with a hand-held blender until smooth.
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Mix the beef with 1 tablespoon of the soy sauce, the sesame oil and seeds. Season with salt and pepper.
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Fry beef and seasoning in a non-stick frying pan on high heat until browned and crispy, about 10–15 minutes. Set aside.
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Cover the rice noodles with boiling water then leave for 5 minutes before draining noodles under cool water.
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Dress noodles with the remaining tablespoon of soy sauce.
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Arrange the beef, noodles, pak choi, radish, fennel, edamame beans and coriander into four big bowls and pour the dressing on top.
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Clean and return the frying pan to the heat and add the olive oil. Crack the eggs into the pan, cover loosely with a large lid or baking tray. When the whites are thoroughly cooked and the yolk just set (about 4–5 minutes), remove and place on top of the salad. Serve immediately.
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