My Mother’s Cold Chinese Summer Noodles (Gluten-Free)

Name: My Mother’s Cold Chinese Summer Noodles (Gluten-Free)
Total time: 45 min
Yield: 1
Ingredients: 9 ounces brown rice noodles or packet of either white, vermicelli; 1 capsicum small green, pepper cut into thin strips; 1 red capsicum small, pepper cut into thin strips; 1 large carrot julienned; 1 cucumber large, peeled and julienned; 1/4 red onion sliced very thinly; 1 rib of celery sliced very thinly on the diagonal; 1 piece beef rump steak lightly salt and peppered, sliced into small strips; 1 bunch coriander cilantro; 2 cloves garlic minced; 1 red chilli long, sliced on the diagonal, more if you like it spicy; 3 centimeters ginger 1.5″ piece of, grated; 2 tablespoons light olive oil or macadamia oil; 2 tablespoons tamari wheat-free soy sauce; 2 tablespoons cider vinegar; 2 teaspoons roasted sesame oil dark

TANYA ZOUEV PHOTOGRAPHY

16Ingredients

45Minutes

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Ingredients

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1 SERVINGS

9 oz. brown rice noodles (or packet of either white, vermicelli)

1 capsicum (small green, pepper cut into thin strips)

1 red capsicum (small, pepper cut into thin strips)

1 large carrot (julienned)

1 cucumber (large, peeled and julienned)

1/4 red onion (sliced very thinly)

1 rib of celery (sliced very thinly on the diagonal)

1 piece beef rump steak (lightly salt and peppered, sliced into small strips)

1 bunch coriander (cilantro)

2 cloves garlic (minced)

1 red chilli (long, sliced on the diagonal, more if you like it spicy)

3 cms ginger (1.5″ piece of, grated)

2 Tbsp. light olive oil (or macadamia oil)

2 Tbsp. tamari (wheat-free soy sauce)

2 Tbsp. cider vinegar

2 tsp. roasted sesame oil (dark)

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My Mother’s Cold Chinese Summer Noodles (Gluten-Free)

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