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John’s Spicy Asian noodle salad with beef and green peppers in a mushroom gravy.


John’s Spicy Asian noodle salad with beef and green peppers in a mushroom gravy.

Ingredients & Directions:-


Soak the dried noodles in boiling salted water for five minutes and drain and leave to one side in a bowl.

Noodle salad dressing.

Five cloves of garlic
1 red chilli
1/2 red onion
Handful of coriander
Juice of half a lemon
1 star anise crushed to powder

Put all the ingredients in a pulse blender or pestle and mortar and crush everything to almost a paste consistency.

Toss the salad dressing mixture into the noodles ensuring mixed well and the noodles are coated with the Asian salad dressing and set to one side while you prepare the beef.

Beef with green peppers in mushroom gravy.

100g thinly sliced beef
Chinese mushroom soy sauce
1 green pepper
Handful of mushrooms
1 red chilli
Oil for frying
Strips of red chilli for garnish
Sprig of coriander for garnish

Thinly slice the beef and sprinkle with a little salt and coat in mushroom soy sauce and place covered in the fridge for 30 minutes.
Prepare the vegetables, slice the mushrooms, thinly slice the green peppers into strips and small rings of red chilli.
Heat the oil in the pan and stir fry on a very high heat quickly the peppers, mushrooms and chilli until starting to soften, then add the beef with the marinade and flash fry for just three minutes until the beef is cooked medium. Place the lid on the pan just for the last minute so the gravy starts to thicken slightly and reduce then its ready to serve.

Place a nice heap of the noodles in the centre of the plate and top this firstly with the vegetables and the beef sits on top. Spoon a couple of spoonfuls of the sauce over the beef so it covers the beef and soaks through to the noodles.
Garnish with thin strips of red chilli and a sprig of coriander to serve.

There you have my own Spicy Asian noodle salad with warm beef and green peppers in a mushroom gravy, enjoy!

One Comment Post a comment
  1. Mmmmmmmm that looks yummy

    March 25, 2013

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