Laab Noodle Salad Recipe

Introduction

Laab Noodle Salad is a vibrant and flavorful dish that combines tender ground beef, fresh vegetables, and fragrant herbs with delicate rice vermicelli noodles. This Thai-inspired salad offers a perfect balance of spicy, tangy, and savory flavors, making it a refreshing and satisfying meal for any occasion.

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 stand until softened, about 3 minutes. Rinse under cold water until cool, then drain. Snip with scissors a few times so the long noodles are more manageable.
2. Step 2: In a small bowl, whisk together lime juice, fish sauce, minced chile, ¼ teaspoon of the garlic, 5 tablespoons of the oil, and 1 tablespoon of water. Season with salt and pepper.
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 to char the beans slightly, until crisp-tender, about 3 minutes. Transfer to a plate.
4. Step 4: Add the remaining 1 tablespoon of oil and ground beef to the skillet. Season with salt and pepper. Cook, stirring occasionally and breaking up the meat, until caramelized in spots, about 5 minutes. Add the remaining garlic and stir until fragrant, about 30 seconds. Stir in the charred green beans, season if needed, then remove from heat.
5. Step 5: Spread the rice noodles evenly on a large serving platter and drizzle with 3 tablespoons of the dressing. Arrange the chopped lettuce, halved cherry tomatoes, and chopped yellow bell pepper over the noodles, then drizzle with another 3 tablespoons of the dressing.
6. Step 6: Top the salad with the beef and green bean mixture in an even layer. Sprinkle with chopped cilantro leaves and serve with the remaining dressing on the side for extra drizzling.

Tips & Variations

• For a spicier salad, add more minced bird’s-eye chile or substitute with your favorite hot pepper.
• Swap ground beef with ground chicken or pork for a different flavor profile.
• Use fresh mint or Thai basil alongside cilantro for additional herbal notes.
• Make it vegetarian by replacing beef with sautéed mushrooms or tofu.

Storage

Store any leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. When ready to eat, toss the salad with the dressing again and serve cold or at room temperature. Avoid storing mixed to keep the lettuce crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dressing in advance?

Yes, the dressing can be made up to 2 days ahead and refrigerated. Give it a good whisk before using, as ingredients may separate.

What if I can’t find bird’s-eye chile?

You can substitute with a small amount of red chili flakes or a milder chili pepper based on your heat preference. Adjust quantity to taste.

Laab Noodle Salad Recipe

Print Recipe

★★★★★

4.5 from 78 reviews

Laab Noodle Salad is a vibrant Thai-inspired dish combining tender rice vermicelli noodles with flavorful ground beef, fresh vegetables, and a zesty lime and fish sauce dressing. This salad features a delightful contrast of charred green beans, crisp romaine lettuce, sweet cherry tomatoes, and bell pepper, all tossed with a fragrant dressing enhanced by bird’s-eye chile and garlic. Perfect for a light yet satisfying meal, it offers a mix of textures and bold Southeast Asian flavors.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 to 6 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
• 3 garlic cloves, minced, divided
• 7 tablespoons safflower or sunflower oil, divided
• Salt and pepper, to taste
• 1 tablespoon water

Vegetables and Meat

• 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. Prepare the noodles: In a medium bowl, cover rice vermicelli noodles with boiling water by 1 inch. Let stand for about 3 minutes until softened. Rinse under cold water until cool, then drain thoroughly. Use scissors to snip noodles a few times to make them easier to handle.
2. Make the dressing: In a small bowl, whisk together lime juice, fish sauce, minced bird’s-eye chile, ¼ teaspoon minced garlic, 5 tablespoons of oil, and 1 tablespoon water. Season with salt and pepper to taste, mixing well.
3. Cook the green beans: 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 with minimal stirring to allow beans to char slightly. Cook until crisp-tender, about 3 minutes. Remove beans to a plate.
4. Cook the beef: Add remaining 1 tablespoon of oil and ground beef to the skillet. Season with salt and pepper. Cook over medium-high heat, stirring occasionally and breaking up meat, until beef is caramelized in spots, about 5 minutes. Stir in remaining minced garlic and cook for 30 seconds until fragrant. Return the charred green beans to the skillet, season again with salt and pepper, then remove from heat.
5. Assemble the salad: Spread the drained rice noodles evenly on a large serving platter. Drizzle 3 tablespoons of the dressing over the noodles. Arrange chopped romaine lettuce, halved cherry tomatoes, and chopped yellow bell pepper evenly over noodles. Drizzle another 3 tablespoons of dressing on top.
6. Add beef mixture and garnish: Evenly layer the beef and green bean mixture over the salad. Sprinkle coarsely chopped cilantro leaves and stems on the top. Serve with remaining dressing on the side for extra drizzling as desired.

Notes

• You can substitute ground pork or chicken for ground beef if preferred.
• Adjust the amount of bird’s-eye chile to control the heat level.
• Use fresh lime juice for best flavor in the dressing.
• For added crunch, sprinkle some toasted rice powder or peanuts on top.
• This salad is best served fresh but can be refrigerated for up to one day; dress just before serving to keep noodles from getting soggy.

Keywords: Laab noodle salad, Thai salad, rice vermicelli salad, ground beef salad, lime and fish sauce dressing, Southeast Asian salad, green bean salad