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SALAD OF BEEF NOODLES AND PEANUTS

Ingredients:

100 g sotanghon noodles
1/2 kg MONTEREY SIRLOIN TAPA, cut into strips
1/4 cup cooking oil, 2tbsp for frying, 2tbsp for sauteing
1/2 cup diagonally-sliced celery
1/2 cup diagonally-sliced leeks
1/2 pc red bell pepper, sliced into strips
1/2 cup roasted unsalted peanuts, roughly chopped

DRESSING;

1 pc siling labuyo, sliced into 4
1-1/2 tbsp lime juice
1-1/2 tbsp sugar
1/4 cup water
2-1/2 tbsp fish sauce
1/4 cup chopped cilantro

Procedure:

  1. Place sotanghon noodles in a bowl and cover with boiling or hot water. Allow to stand for 4 minutes or until soft;. Drain and set aside.
  2. Fry beef in oil until done, about 5 minutes. Set aside.
  3. In a pan, saute celery, leeks and bell pepper and cook for at least 3 minutes then set aside.
  4. Combine dressing ingredients and mix until sugar is completely dissolved.
  5. Toss sotanghon noodles and sauteed vegetables in prepared dressing. Place noodles on a plate then top with fried tapa. Sprinkle with chopped wansoy and nuts.

Makes 5 servings

 

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