| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood | Thai | 2 | Servings | |
INGREDIENTS
| 20 | g | Basmati rice, 3/4oz |
| 2 | T | Sesame oil |
| 200 | g | Beef fillet or kangaroo, cut |
| into thin | ||
| strips 7oz | ||
| 1 | Red chilli, finely sliced | |
| 1 | 200 gram pac udon noodles | |
| 3 | Spring onions, very fine | |
| julienne | ||
| 50 | g | Sugar snaps, 2oz |
| 15 | g | Fresh coriander, stalks |
| removed | ||
| 1/2oz | ||
| 4 | Limes, juice only | |
| 2 | T | Demerara sugar |
| 1/2 | T | Fish sauce |
| 1/2 | T | Soy sauce |
| 1 | 15 g pack fresh mint, stalks | |
| removed |
INSTRUCTIONS
Preheat the oven to 190 C, 375 F, Gas Mark 5. Place the rice on a baking tray and bake for 10 minutes until golden. Allow to cool. Grind in a coffee grinder or food processor for 15-20 seconds Heat 1 tablespoon of the sesame oil in a wok or large frying pan over a moderate heat and stir-fry the beef for 2-3 minutes. Add the chilli and cook for a further minute. Cook the noodles according to pack instructions. Cool and dress with the remaining sesame oil, then add the spring onions, sugar snaps and coriander. In a bowl, mix the lime juice, sugar, fish sauce and soy sauce and whisk until the sugar dissolves. To assemble, toss the beef into the dressing, add the ground roasted rice and mint and mix with the noodles. Arrange in mounds on the plates. Converted by MC_Buster. NOTES : Very spicy Thai style salad with roasted rice, mint and lime.Sweet salty and refreshing. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 150
Calories From Fat: 132
Total Fat: 15g
Cholesterol: 0mg
Sodium: 138.4mg
Potassium: 145.4mg
Carbohydrates: 5.6g
Fiber: 3.6g
Sugar: <1g
Protein: 1.4g