Do you ever have those times where you eat like crap for a few days and you feel like, well, crap? Then make this salad. For lemongrass, use the kind in the toothpaste-like container in produce. Or if you can’t find it, just slice a couple pieces of lemongrass and boil with the broth (remove when finished). Load it up with veggies!
Thin Asian noodles
Asian-marinated steak, chicken or tofu (Soy Vey is a good one!)
Assortment of veggies, like sliced peppers, snow peas, carrots, celery, cucumber, green onion, green beans, plus peanuts, feta, etc.
¾ c reduced sodium chicken broth
A couple squirts of pureed lemongrass, or sliced lemongrass
3 T chopped shallot
2 T fresh lime juice
1 T soy sauce
1 T fish sauce
2 t sugar
1 t hot chili oil
2 T chopped cilantro
2 T chopped mint
For the dressing, cook broth, lemongrass and 2 T shallot in small saucepan. Cook about 10 min until reduced to about ¼ c. Let stand for 10 min, then strain into a small bowl. Add remaining shallot and all other ingredients except for mint and cilantro. Whisk. Will keep for 1-2 days prior. Just before serving stir in cilantro and mint!
Serve lettuce, topped with thin asian noodles and sliced beef, then veggies.