Beef Burnt ends Buddha bowl
Salad leaves and watercress, buckwheat noodles and red cabbage from the Future 50 Foods provided the perfect base for a zesty salad bowl with a touch of luxury With BBQ beef burnt ends.
Ingredients
Beef Burnt ends Buddha bowl
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€0.0
Step 1
Soba Noodles
/g
400.0 g
0%
Sesame oil
/ml
15.0 ml
0%
Step 2
BBQ Hoi sin beef burnt Ends
/kg
1.0 kg
0%
Lettuce mixed leaves
/g
150.0 g
0%
Cucumber
/pc
1.0 pc
0%
Cherry tomatoes
/g
400.0 g
0%
Carrots
/g
500.0 g
0%
Red cabbage
/g
400.0 g
0%
Mint
/g
5.0 g
0%
Crispy Fried Onions
/g
50.0 g
0%
/
Step 1
-
Soba Noodles 400.0 g
-
Sesame oil 15.0 ml
Step 2
-
BBQ Hoi sin beef burnt Ends 1.0 kg
-
Lettuce mixed leaves 150.0 g
-
Cucumber 1.0 pc
-
Cherry tomatoes 400.0 g
-
Carrots 500.0 g
-
Red cabbage 400.0 g
-
Mint 5.0 g
-
Crispy Fried Onions 50.0 g
Preparation
-
Step 1
For the Noodles;- Bring a pot of seasoned water to the boil, add the soba noodles and cook for 2 minutes, remove and cool in an ice bath immediately.
- Drain well and toss in the sesame oil. Keep refrigerated for service. TOP TIP - Don’t over crowd the noodles as they will clump together easily, stir occasionally to keep separated. Cool.
-
Step 2
For Buddha Bowl:- Twirl the Soba noddles on a fork and place the in the bowl at 10 O'Clock.
- Place the watercress and salad leaves, red cabbage, cucumber, carrot ribbons around circle. Add the cherry tomatoes to the centre.
- Serve topped with warm beef burnt ends.
- Pick mint and sprinkle on top drizzle with HELLMANN'S Sweet Chilli sauce. Serve
