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Warm Rice Noodle, Beef and Pak Choi Salad with Toasted Peanuts
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Here, ginger and citrus are cast together in a southeast Asian style as a dressing for warm, slithery rice noodles, lightly cooked pak choi and rare beef. I find with noodles that, for best results, one should chop a minute off the cooking times given on the pack. It's not that they are wrong exactly, just that for most of us there's a slight delay between the end of cooking and the actual act of draining, dressing and serving.
The bright, sweet and sour flavours here are an ideal opportunity for German Riesling to show what a great contemporary food wine it is
Typical values per serving:
This recipe was first published in Sun Jan 01 00:00:00 GMT 2006.