Wagyu Beef & Black Pepper Noodles
Ingredients
- 12 Mr Chens Wagyu beef & black pepper dumplings
- 100g rice noodles, soaked in boiling water for 5 minutes, then drained
- 2 big cups white cabbage, finely shaved
- 2 Lebanese cucumbers, sliced into julienne
- 1 small red onion, finely sliced
- 1 cup each coriander sprigs and mint leaves
- ¼ cup roasted peanuts, roughly chopped
Dressing:
- 4 tablespoons light extra virgin olive oil
- 1 tablespoon ginger, grated
- 1 clove garlic, grated
- 1 heaped teaspoon dried chilli flakes
- 2 tablespoons Mr Chen’s Light Soy Sauce
- 2 teaspoons sugar
- 1 tablespoon Mr Chen’s Rice Wine Vinegar
Method
1
Cook the dumplings according to packet instructions.
2
Place the rice noodles, cabbage, cucumber, red onion and half of the herbs onto a large serving platter an gently toss to combine.
3
For the dressing, heat the oil in a small pot over a medium heat. Place the ginger, garlic and chilli flakes into a heat-proof bowl then carefully pour over the hot oil. Once the oil has stopped bubbling add in the soy sauce, sugar and vinegar.
4
Place the warm dumplings onto the salad and drizzle over the dressing. Scatter over the remaining herbs and crushed peanuts before serving.
Recipe Credit
Recipe by – Courtney Roulston and Farm To Fork
Ingredients
- 12 Mr Chens Wagyu beef & black pepper dumplings
- 100g rice noodles, soaked in boiling water for 5 minutes, then drained
- 2 big cups white cabbage, finely shaved
- 2 Lebanese cucumbers, sliced into julienne
- 1 small red onion, finely sliced
- 1 cup each coriander sprigs and mint leaves
- ¼ cup roasted peanuts, roughly chopped
Dressing:
- 4 tablespoons light extra virgin olive oil
- 1 tablespoon ginger, grated
- 1 clove garlic, grated
- 1 heaped teaspoon dried chilli flakes
- 2 tablespoons Mr Chen’s Light Soy Sauce
- 2 teaspoons sugar
- 1 tablespoon Mr Chen’s Rice Wine Vinegar
Method
1
Cook the dumplings according to packet instructions.
2
Place the rice noodles, cabbage, cucumber, red onion and half of the herbs onto a large serving platter an gently toss to combine.
3
For the dressing, heat the oil in a small pot over a medium heat. Place the ginger, garlic and chilli flakes into a heat-proof bowl then carefully pour over the hot oil. Once the oil has stopped bubbling add in the soy sauce, sugar and vinegar.
4
Place the warm dumplings onto the salad and drizzle over the dressing. Scatter over the remaining herbs and crushed peanuts before serving.
Recipe Credit
Recipe by – Courtney Roulston and Farm To Fork
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