Summer Beef Noodles
Prep time: 15 minutes Cook time: 0 minutes Total time: 15 minutes Serve: 4 Ingredients
Method
75g rice stick noodles (Pad Thai) ¼ Chinese cabbage, shredded ¼ purple cabbage, shredded 1 Lebanese cucumber, julienned 1 red capsicum, sliced 1 yellow capsicum, sliced 2 handfuls bean shoots 4 spring onions, thinly sliced 1 handful coriander, chopped 1 handful basil leaves, chopped 400 g roast beef, thinly sliced 1 long red chilli, deseeded, finely chopped (optional) 1 handful peanuts, toasted and chopped (optional)
1. Place noodles in a bowl and cover with boiling water. Allow to soften according to the packet instructions (about 5–10 minutes), then drain and rinse with cold water. Drain thoroughly. 2. To make dressing, shake ingredients in a jar until combined. Taste and adjust to your liking. 3.Mix cabbage, cucumber, capsicum, bean shoots, spring onion, coriander leaves and basil with the dressing in a salad bowl and toss. Add beef and noodles and gently toss to combine. 4. Sprinkle with chopped chilli and peanuts..
Dressing
6 tablespoons lime juice 2 tablespoons soy sauce 2 tablespoons fish sauce 2 tablespoons sesame oil 2 garlic cloves, crushed ¼ tablespoon grated ginger 1 tablespoon sweet chilli sauce (optional) ½ tablespoon honey (optional)
A satisfying salad full of fresh Asian flavours, vegetables and tender beef. Spice it up or ease it off depending on what you prefer.
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Peninsula Kids – Summer 2016