Beef Ramen Stirfry with Vietnamese Springrolls – The Wasabi Warriors – Kerry Black (12) and Kieran Hozack (11)

FOR THE RAMEN:_mg_1275

  • Beef stir fry strips
  • Red cabbage
  • Coconut oil
  • Ponzu sauce (Asian citrus sauce)
  • Soy sauce
  • Black bean sauce
  • Ramen noodles

FOR THE SPRING ROLLS

  • 12 x 22cm round rice papers
  • 1 cucumber – cut into short thin strips
  • 1 small red pepper – cut into short, thin strips
  • 1 large carrot – cut into short thin strips
  • 1 avo – cut into short thin slices
  • 50g snow pea sprouts, ends trimmed
  • 3/4 cup parsley
  • 3/4 cup mint leaves
  • 55g unsalted roasted peanuts, finely chopped
  • 3 tbsp Maggi Sweet Chilli Sauce
  • 1 1/2 tbsp soy sauce
  • 3 tbsp fresh lime juice

METHOD:

For the Beef Ramen:_mg_1276

  1. Cut beef into strips and marinade
  2. Cut cabbage into strips.
  3. Sear beef strips in a little coconut oil at high heat, quick till brown and tender.
  4. Add ponzu sauce – approx 5 tablespoons.
  5. Add soy sauce – approx 4 tablespoons.
  6. Add black bean sauce – approx 3 tablespoons.
  7. At same time, bring ramen noodles to boil in pot of water – approx 5 – 7 mins.
  8. Add cabbage to beef for 2 mins til done – al dente!
  9. Add noodles to pan for 2 – 3 mins.
  10. Mix all together.
  11. Serve piping hot in bowls.

For the Spring Rolls_mg_1318

  1.  Soak rice paper in water till soft and pliable
  2. Cut veg into thin slices
  3. Remove rice paper and drain
  4. Place veg on rice paper.
  5. Season or add sauce
  6. Roll up and plate

Serve and enjoy! Yum.Me

 

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