This was so qwik and simple to prepare qwikly. It is full of flavour and can be prepared in minutes with little preparation.
Ginger Hoisin Beef, Capsicum + Peanut Noodles
This was so qwik and simple to prepare qwikly. It is full of flavour and can be prepared in minutes with little preparation.
Servings: 1
Ingredients
- 50 g thin dried rice stick noodles
- 100 g cooked beef or lamb sliced
- 1 ½ Tbsps. roasted peanuts chopped
- ½ red capsicum thinly sliced
- 3-4 Tbsps. coriander chopped
- 3-4 Tbsps. mint chopped
- 2 Tbsps. red onion diced
- 1 Tbsp. chives chopped
- ¼ cup mint, coriander and Vietnamese mint or Thai or aniseed basil chopped
DRESSING
- 2 Tbsps. hoisin sauce
- ½ tsp ginger finely minced or grated
- 1 tsp soy sauce
- 1 Tbsp. lime or lemon juice
- ½ tsp sesame oil
Instructions
- Cook rice noodles in boiling salted water until soft, about 5 minutes. Drain and rinse under cold water to stop the cooking process and prevent noodles sticking together. Use scissors to snip in a few places to shorten noodles and make them easier to eat.
- Mix all dressing ingredients together and toss with noodles and remaining ingredients just before eating.
Notes
Lim, Nadia (2015) Nadia Lim’s Fresh Start Cookbook Penguin Random House
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them by taking photos of the meal I produce for myself.
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