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

TANYA ZOUEV PHOTOGRAPHY
16Ingredients
45Minutes

Ingredients

US|METRIC
  • 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)
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