Online Reporter
Chef Rudo Kandiero
THIS time, we are focusing on a quick-seared beef and rice noodle bowl.
Ingredients
Eight ounces rice noodles;
One pound beef, thinly sliced;
One cucumber, sliced;
One carrot, julienned;
One cup purple cabbage, shredded;
Fresh cilantro and mint to taste;
Crushed peanuts for garnish;
Lime wedges for servin
Sauce
Three tablespoons soy sauce;
Two tablespoons lime juice;
One tablespoon fish sauce;
One tablespoon brown sugar (or honey);
One garlic clove, minced;
One teaspoon chilli flakes (optional)
Method
1. Cook the rice noodles according to package instructions, then rinse them thoroughly under cold water and drain.
2. In a hot pan, sear the thinly sliced beef until it is cooked through and lightly charred.
3. In a large bowl, toss the cooked noodles with the prepared vegetables, fresh herbs and sauce.
4. Divide into bowls and top with the seared beef, crushed peanuts and extra chilli flakes if desired. Serve with lime wedges on the side.
Rudo Kandiero is a qualified chef with a diploma in food preparation and culinary arts, patisserie and food safety the HACCP way. She can be contacted on Facebook and Instagram (Rudo Kandiero).
