Beef, mango and cashew noodles
Serves: 2
Prep time: 30 minsTotal time: 
Recipe photograph by Gareth Morgans
Beef, mango and cashew noodles
This protein-packed noodle salad is as delicious as it is vibrant. Cashew butter adds a creamy richness to the soy dressing, while toasted nuts add crunch
Serves: 2
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
595Kcal
Fat
18gr
Saturates
5gr
Carbs
64gr
Sugars
16gr
Fibre
8gr
Protein
40gr
Salt
1.2gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 15g unsalted cashews
- 1 x 225g sirloin or rump steak, fat removed
- 1 tsp sesame or vegetable oil
- 1 red pepper, sliced
- 1⁄2 ripe mango, sliced
- 1 x 175g pack chilled edamame beans
- 100g dried instant rice noodles (we used Mama)
For the dressing
- 1 tsp clear honey
- 1 tsp sesame or vegetable oil
- 2 tsp lime juice
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp cashew butter
Step by step
- Toast the cashews in a dry frying pan until lightly golden, then tip out and chop roughly when cool.
- Heat the same frying pan until very hot. Brush the steak with 1⁄4 teaspoon of oil and season. Sear for 3-4 minutes on each side or until cooked to your liking. While the steak is cooking, whisk together all the ingredients for the dressing and set aside. Remove the steak to a plate and leave to rest.
- Add 3⁄4 teaspoon of oil and the red pepper to the same pan and stir-fry with a splash of water for 2-3 minutes until just tender. Set aside.
-
Meanwhile, put the noodles in a large heatproof bowl and cover with boiling water. Let stand for 3 minutes until tender, then drain, rinse with cold water and drain again. Transfer to a bowl and toss with the dressing, red pepper, mango and edamame. Divide between shallow bowls. Top with the steak, thinly sliced, any resting juices and the cashews.Waste notCashew butter is packed with heart-healthy fats and is a rich source of protein, too. Drizzle over a baked sweet potato, add a spoonful to a coconut curry sauce or blitz into a smoothie.
