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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)
----------------------------------------------
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


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