Thai Pasta Salad with Roast Beef

Shirataki are thin, translucent, gelatinous traditional Japanese noodles made from the konjac yam (devil’s tongue yam or elephant yam). They make a great base for cold salads with Asian spices. Peppers, mangetout, spring onions, garlic, lemongrass and Thai basil harmonize perfectly and complement the rustic flavour of roast beef.


Serves 2

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Cook's NoteShirataki noodles can be substituted with kelp noodles or black bean pasta. Alternatively, try whole-wheat vermicelli or Korean Buckwheat noodles.
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  • 1 Tbsp. peanut oil
  • 1 yellow pepper, sliced
  • 100 g mangetout, cut lengthwise into fine strips
  • 1 green chilli pepper
  • 2 spring onions
  • 1 lime
  • ½ garlic clove, finely chopped
  • 1 stalk of lemongrass
  • ½ bunch of fresh Thai basil
  • 3-4 Tbsps. fish sauce
  • 200g Shirataki noodles
  • 2 Tbsps. roasted and salted nut mix, roughly chopped
  • Freshly ground salt and black pepper
  • 8 slices (about 140 g) of roast beef cold cuts


Heat the oil in a pan and fry the peppers and mangetouts for 4 minutes. Season with salt and leave to cool on a plate.

Slice the chilli pepper lengthways, deseed and finely dice. Chop the spring onions.

Halve the lime. Squeeze out one half and cut the other half into thin slices.

Cut the roots and stem off the lemongrass. Chop the bottom end very finely.

Destalk 2 Thai basil leaves and chop very finely. Mix with the lemon grass, 2 Tbsps. lime juice, 3 Tbsps. fish sauce and peanut oil. Season the sauce with salt and pepper.

Rinse the cold pasta in a colander, drain and cook according to packet instructions.

Mix the pasta, chilled vegetables and onion rings, and season with a little sauce. Sprinkle the spring onions and chili over it. Strain the rest of the marinade and leave to marinate for 10 minutes. Pluck basil leaves from remaining stems just before serving.

Divide the pasta salad between two Le Creuset Pasta Bowls, sprinkle with nuts and basil, and serve with cuts of roast beef.