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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