Layered noodle salad with satay beef

1 servings

Ingredients

Quantity Ingredient
2 Sachets of MAGGI 2-minute Noodles; (Satay Flavour)
½ cup Water
1 cup MAGGI Coconut Milk Powder
1 teaspoon Turmeric
3 Garlic cloves; crushed
1 tablespoon Brown sugar
Freshly ground black pepper
500 grams Rump steak; cut into thin
; strips
2 tablespoons Oil; (2 to 3)
2 packs MAGGI 2-minute Noodles; (Satay Flavour -
; noodles only)
100 millilitres Cream
1 teaspoon Oil
½ Iceberg lettuce; shredded finely
2 Carrots; grated
2 Spring onions; sliced
¼ cup Roasted peanuts; chopped
¼ cup Chopped coriander
6 tablespoons Oil
2 tablespoons Lemon juice
1 teaspoon Grated root ginger
1 tablespoon Soy sauce
1 tablespoon Brown sugar
2 tablespoons Toasted sesame seeds; (optional)

Directions

MARINADE

SALAD

DRESSING

Place the marinade ingredients in a bowl and whisk until combined.

Add the steak and mix well. Cover and refrigerate for 1-2 hours.

Prepare the salad. Bring the water to the boil in a saucepan. Break the noodles, add to the pan and cook for 2 minutes.

Drain the noodles and rinse with cold water. Drain, then toss with the 1 tsp oil.

Layer the lettuce, noodles, grated carrot and spring onion on a large platter.

Prepare the dressing. Combine all the ingredients in a bowl and whisk until blended.

When ready to serve, drain the meat.

Heat the 2-3 tablespoon oil in a large frying pan and stir-fry the meat in batches over a high heat for 2-3 minutes.

Place the warm meat on top of the salad.

Sprinkle with the toasted nuts and coriander then pour over the dressing.

Serve immediately.

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