Print

Laab Noodle Salad Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookcrisis.com/laab-noodle-salad-recipe/