Chilli Beef Noodle BowlChilli Beef Noodle Bowl
Chilli Beef Noodle Bowl
Chilli Beef Noodle Bowl
If you are looking for something spicy to excite your taste buds then look no further than Jess's Chilli Beef Noodle Bowl.
Jess Murphy
Jess Murphy
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Recipe - Pavillion SC Swords - SV
Chilli Beef Noodle Bowl
Chilli Beef Noodle Bowl
Prep Time10 Minutes
Servings4
Cook Time10 Minutes
Ingredients
2 tbsp Apple Cider Vinegar
1 pack Cashew Nuts
1 - Crispy Onions sprinkle
1 - Cucumber thinly slied
4 tsp Dark Soy Sauce
500 g Egg Noodles
20 g Ginger fresh
1 tsp Honey
1 - Lime juice only
2 - Rib Eye Steaks
2 tbsp Sake
1 bunch Scallions
35 ml Sesame Oil
Directions
  1. In a jar, add the soy sauce, honey, ginger, sesame oil, apple cider vinegar, lime juice, sake and shake.
  2. Cook the egg noodles according to instructions. Once the noodles are cooked and strained, add two ice cubes, this stops the noodles from sticking to each other.
  3. Cover the steaks in parchment paper and bash down with a rolling pin to flatten and tenderise. Grill for a minute and a half on each side or until you reach desired finish. Once the steaks are cooked and rested slice thinly.
  4. Toss the noodles in dressing and sprinkle on the cashews.
  5. Build the noodle bowl by arranging the steak slices, cucumber ribbons. Sprinkle the scallions and crispy onion on top and garnish with coriander.
  6. I recommend using Food Academy Rivesci cashew chilli crush as an additional topping to set this recipe off.
10 minutes
Prep Time
10 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
2 tbsp Apple Cider Vinegar
Lifeforce Apple Cider Vinegar (500 ml)
Lifeforce Apple Cider Vinegar (500 ml)
€3.99€7.98/l
1 pack Cashew Nuts
SuperValu Cashew Nuts (200 g)
SuperValu Cashew Nuts (200 g)
€2.09€10.45/kg
1 - Crispy Onions sprinkle
SuperValu Crispy Onions (90 g)
SuperValu Crispy Onions (90 g)
€2.00€22.22/kg
1 - Cucumber thinly slied
SuperValu Cucumber (1 Piece)
SuperValu Cucumber (1 Piece)
€0.85
4 tsp Dark Soy Sauce
SuperValu Dark Soy Sauce (150 ml)
SuperValu Dark Soy Sauce (150 ml)
€1.09€7.27/l
500 g Egg Noodles
SuperValu Medium Egg Noodles (250 g)
SuperValu Medium Egg Noodles (250 g)
€1.09€4.36/kg
20 g Ginger fresh
SuperValu Loose Ginger  (1 kg)
SuperValu Loose Ginger (1 kg)
€4.59/kg€4.59/kg
1 tsp Honey
SuperValu Squeezy Honey (340 g)
SuperValu Squeezy Honey (340 g)
€1.27€3.74/kg
1 - Lime juice only
SuperValu Limes (3 Piece)
SuperValu Limes (3 Piece)
€0.89€0.30 each
2 - Rib Eye Steaks
Signature Tastes Irish Hereford Beef Rib Eye Steak (450 g)
Signature Tastes Irish Hereford Beef Rib Eye Steak (450 g)
€11.99€26.64/kg
2 tbsp Sake
Not Available
1 bunch Scallions
SuperValu Scallion (1 Piece)
SuperValu Scallion (1 Piece)
€0.99
35 ml Sesame Oil
Lee Kum Kee Pure Sesame Oil (207 ml)
Lee Kum Kee Pure Sesame Oil (207 ml)
€4.59€22.17/l

Directions

  1. In a jar, add the soy sauce, honey, ginger, sesame oil, apple cider vinegar, lime juice, sake and shake.
  2. Cook the egg noodles according to instructions. Once the noodles are cooked and strained, add two ice cubes, this stops the noodles from sticking to each other.
  3. Cover the steaks in parchment paper and bash down with a rolling pin to flatten and tenderise. Grill for a minute and a half on each side or until you reach desired finish. Once the steaks are cooked and rested slice thinly.
  4. Toss the noodles in dressing and sprinkle on the cashews.
  5. Build the noodle bowl by arranging the steak slices, cucumber ribbons. Sprinkle the scallions and crispy onion on top and garnish with coriander.
  6. I recommend using Food Academy Rivesci cashew chilli crush as an additional topping to set this recipe off.