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Rare Beef & Noodle Salad 2

  • 150g rare roast beef
  • 100g glass noodles,  cooked and refreshed
  • 75ml vegetable stock
  • 3 pak choi leaves, cooked and refreshed and shredded
  • 20g peanuts, chopped
  • 10g carrot, shredded
  • ½ red chilli, deseeded and dice
  • Pinch of coriander leaf, shredded
  • 20ml black spiced rice vinegar
  1.  Warm the glass noodles in the vegetable stock.
  2. When the stock starts to simmer add the carrot, peanuts, pak choi, red chilli and coriander leaf and simmer for 5 minutes.
  3. set to one side in a warm bowl.
  4. Flash the rare beef under a grill to warm.
  5. Place beef on the bed of noodles.
  6. Top with a splash of spiced black rice vinegar and coriander leaf and serve.