Laab Noodle Salad Recipe

Introduction

Laab Noodle Salad is a vibrant and flavorful Thai-inspired dish that combines tender ground beef, fresh vegetables, and tangy lime dressing over delicate rice vermicelli noodles. This refreshing salad is perfect for warm days or anytime you crave a light but satisfying meal packed with layers of texture and taste.

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 (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. Step 1: In a medium bowl, combine rice vermicelli noodles with enough boiling water to cover by 1 inch. Let them soften for about 3 minutes. Rinse the noodles under cold water until cool, then drain. Use scissors to snip the noodles a few times for easier handling.
2. Step 2: In a small bowl, whisk together lime juice, fish sauce, minced chile, ¼ teaspoon of garlic, 5 tablespoons of oil, and 1 tablespoon of water. Season with salt and pepper to taste and set aside.
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 just a few times, allowing the beans to char slightly. Cook until crisp-tender, about 3 minutes. Transfer the green beans to a plate.
4. Step 4: Add the remaining 1 tablespoon of oil and the ground beef to the skillet. Season with salt and pepper. Cook, stirring occasionally and breaking up the meat, until it develops caramelized spots, about 5 minutes. Add the remaining garlic and stir for 30 seconds until fragrant. Stir in the charred green beans, adjust seasoning if necessary, then remove from heat.
5. Step 5: Spread the drained rice noodles on a large serving platter. Drizzle 3 tablespoons of the dressing over them. Arrange the chopped romaine lettuce, halved cherry tomatoes, and chopped yellow bell pepper evenly over the noodles. Drizzle another 3 tablespoons of dressing on top.
6. Step 6: Evenly layer the beef and green bean mixture over the salad. Sprinkle with coarsely chopped cilantro. Serve immediately with the remaining dressing on the side for additional drizzling.

Tips & Variations

• For a spicier kick, add more bird’s-eye chile or sprinkle in some crushed red pepper flakes.
• To make it lighter, substitute ground beef with ground chicken or turkey.
• If you prefer a vegetarian version, replace beef with crumbled tofu and use soy sauce instead of fish sauce.
• Rinsing the noodles thoroughly under cold water stops cooking and prevents them from sticking together.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. The noodles may absorb dressing and soften over time, so it’s best to toss everything again just before serving. Reheat the beef mixture gently in a skillet or microwave before adding to the salad.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles for this salad?

Yes, thin rice noodles like vermicelli work best for texture, but you can also use thin glass noodles or even thin spaghetti as a substitute.

How do I adjust the spice level in this recipe?

You can control the heat by adjusting the amount of bird’s-eye chile or removing the seeds before mincing. If you prefer mild flavors, omit the chile entirely.

Laab Noodle Salad Recipe

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4.5 from 79 reviews

Laab Noodle Salad is a vibrant and flavorful Thai-inspired dish featuring tender rice vermicelli noodles, crisp green beans, caramelized ground beef, and fresh vegetables tossed with a tangy lime and fish sauce dressing. This refreshing salad balances spicy, sour, and savory notes perfectly, making it an ideal light meal or side dish bursting with texture and bold flavors.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Noodles and Dressing

• 3 ounces rice vermicelli noodles
• 3 tablespoons lime juice
• 1 tablespoon fish sauce
• 1 bird’s-eye chile, minced
• ¼ teaspoon garlic, minced (of 3 cloves)
• 5 tablespoons safflower or sunflower oil
• 1 tablespoon water
• Salt and pepper, to taste

Vegetables and Beef

• 3 garlic cloves, minced (remaining 2 ¾ cloves divided)
• 7 tablespoons safflower or sunflower oil, divided
• 6 ounces green beans, cut into 1-inch pieces (about 1 ½ cups)
• 1 pound ground beef
• 12 ounces romaine lettuce, chopped (about 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, cover the rice vermicelli noodles with boiling water by about an inch. Let them soak for approximately 3 minutes until softened. Drain the noodles after rinsing them under cold water to cool, then use scissors to snip the long noodles into shorter, manageable lengths.
2. Prepare the Dressing: In a small bowl, whisk together the lime juice, fish sauce, minced bird’s-eye chile, ¼ teaspoon garlic, 5 tablespoons of oil, and 1 tablespoon water. Season with salt and pepper to taste, ensuring the dressing is well combined and flavorful.
3. Cook the Green Beans: Heat 1 tablespoon of oil in a 12-inch nonstick skillet over medium-high heat. Add the green beans, season lightly with salt and pepper, and cook with minimal stirring to allow the beans to develop a slight char. Cook until crisp-tender, about 3 minutes. Remove and transfer to a plate.
4. Brown the Beef: Add the remaining 1 tablespoon oil to the skillet, then add the ground beef. Season with salt and pepper and cook, stirring occasionally and breaking the meat apart, until the beef develops caramelized spots, about 5 minutes. Add the remaining garlic and stir just until fragrant, about 30 seconds. Mix in the charred green beans, adjust seasoning if necessary, then remove from heat.
5. Assemble the Salad: Spread the soaked rice noodles evenly on a large serving platter and drizzle with 3 tablespoons of the prepared dressing. Layer the chopped romaine lettuce, cherry tomatoes, and yellow bell pepper evenly over the noodles, then drizzle over another 3 tablespoons of dressing.
6. Top and Serve: Evenly distribute the beef and green bean mixture over the layered vegetables. Sprinkle the chopped cilantro over the top. Serve immediately, providing the remaining dressing on the side for guests to drizzle as desired.

Notes

• For a vegetarian option, substitute ground beef with crumbled tofu or tempeh and use soy sauce in place of fish sauce.
• Bird’s-eye chile can be adjusted or omitted depending on heat preference.
• Use fresh lime juice for the best bright and tangy flavor in the dressing.
• Do not over-soak the noodles; 3 minutes is sufficient to keep them tender but not mushy.
• Charring the green beans adds a smoky depth but can be skipped for a simpler version.
• This salad is best served fresh but leftovers can be refrigerated and enjoyed within a day.

Keywords: Laab salad, Thai noodle salad, ground beef salad, rice vermicelli salad, spicy Thai salad, lime fish sauce dressing