Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 20 grams | Basmati rice; (3/4oz) |
| 2 tablespoons | Sesame oil |
| 200 grams | Beef fillet or kangaroo; cut into thin |
| \N \N | ; strips (7oz) |
| 1 \N | Red chilli; finely sliced |
| 1 \N | 200 gram pac udon noodles |
| 3 \N | Spring onions; very fine julienne |
| 50 grams | Sugar snaps; (2oz) |
| 15 grams | Fresh coriander; stalks removed ( |
| \N \N | ; 1/2oz) |
| 4 \N | Limes; juice only |
| 2 tablespoons | Demerara sugar |
| ½ tablespoon | Fish sauce |
| ½ tablespoon | Soy sauce |
| 1 \N | 15 g pack fresh mint; stalks removed |
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.