Rump and noodle salad

Dear Reader,

Happy Friday! Unexpectantly, I had to attend work today. It was good. I can’t complain. I love my job.

Last night I cooked rump medallions and ate one medallion with a simple salad.

I wanted to make another cold noodle salad and eat some leftover rump beef tonight.

Recipe

Equipment

• Vacuum chamber

Ingredients

• Leftover rump. Sliced thinly.
• Fresh noodles
• Chilli oil
• Basil leaves
• Mint leaves
• Cherry tomatoes
• Parsley
• Spring onion
• Peas
• Black peppercorns

Instructions

• Place some neutral vegetable oil into a small jar and add a tablespoon of chilli flakes and some basil leaves.
• Infuse the oil with the chilli and basil using a vacuum chamber.
• Pound the peppercorns in a mortar with a pestle.
• Add the fresh noodles to some boiling water and cook.
• Drain the noodles and rinse them with cold water.
• Transfer the noodles to a bowl and add a little peanut oil.
• Use chopsticks to separate the noodles and ensure the noodles are well coated with the oil.
• Refrigerate the noodles.
• When the noodles are cold, toss the noodles with salad leaves, peas, onion, tomatoes, and freshly ground pepper.
• Transfer the noodles to a bowl and add the rump slices.
• Drizzle the chilli oil over the meat and noodles.

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