Mango and Beef Rice Noodle Salad
Egg Wan's Food Odyssey recipe - Chinese/Hong Kong
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 280 g lean beef (julienne it)
- 125 g rice noodle
- 140 g mango (julienne it)
- 85 g carrot (julienne it)
- 85 g mung bean sprouts (remove the roots)
- 85 g bok choy (julienne it)
- 2 tbsp light soy sauce
- 1 tsp sugar
- 1 tsp potato starch (or corn flour)
- 1 tsp rice wine
- Pinch ground cumin
- Pinch ground black pepper
- 1/2 tbsp mint (chopped)
- 1/2 tbsp basil (chopped and preferably Thai basil)
- 1 clove garlic
- 1 chili (remove seed and finely chopped)
- 3 tbsp fish sauce
- 2 tbsp water
- 1/2 lime (juice only)
- 1/2 tbsp demerara sugar (or caster sugar)
Instructions
- 1
Mix all the ingredients for the dressing in a small bowl and leave aside.
- 2
Soak rice noodles in cold water to soften them first.
- 3
Marinade beef for at least 30 minutes.
- 4
Boil a medium saucepan of water and blanch carrot and mung bean spouts. Cool down in ice water immediately. Drain and leave aside.
- 5
Use the same water to blanch the rice noodles for 3-5 minutes. You can adjust the time in which you blanch the noodles if you want them softer or more al dente. This is entirely up to you.
- 6
Soak the rice noodles in cold water to cool down immediately. Drain and leave aside.
- 7
Heat up 1 tablespoon of oil in a skillet or wok and stir-fry the beef for 30 seconds. Turn off the fire and leave aside.
- 8
Mix all the ingredients with some dressing evenly. Season with some salt if need it. Ready to serve.