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Beef noodle salad with mandarin Nam Jim

By 20th November 2017Dining
  • 250g beef schnitzel
  •  red chilli
  • 1 Tbsp Tamari soya sauce
  • ½ Tbsp fish sauce
  • 2 coriander roots, crushed
  • 1 Tbsp olive oil

In a bowl, mix all the above ingredients except for the beef. Add the beef, cover and leave to marinate for at least 10 minutes. On a hot BBQ or grill pan, cook the beef whole for 4 minutes each side. Allow to rest, and begin to prepare the Nam Jim.

Mandarin Nam Jim

3 mandarins, peeled
2 limes, peeled
4 coriander roots
4 cloves garlic
handful fresh mint leaves
3 Tbsp Thai fish sauce
1 Tbsp brown sugar
1 Tbsp soy sauce

In a mortar and pestle or a bowl, crush together the first five ingredients until fragrant. Add the fish sauce, brown sugar and soy sauce and mix. Taste and adjust according to the flavour; you need a good balance of sweet, salty and sour.

Noodle salad

2 x 350g packets Singapore noodles
4 baby cucumbers, peeled into strips
6 (1 pkt) baby carrots, peeled into strips
2 red chillies, finely sliced
4 shallots, finely sliced
2 mandarins, segmented and lightly crushed

In a large bowl, cover the noodles with boiling water and sit for 1 minute. Drain and top with the vegetables and mandarin.

To serve:
Slice the beef schnitzel thinly. Arrange the noodle salad in 4 individual bowls, top with the sliced beef then pour over the Nam Jim. Garnish with fresh coriander leaves and chopped red chilli if you fancy a bit more heat.