A bed of green leaves is topped with salty beef biltong, tender vermicelli rice noodles, blistered tomato, pops of peas, creamy Danish-style feta & crunchy pumpkin seeds. All tossed together in a basil pesto dressing.
Pesto & Biltong Vermicelli Noodle Bowl
Pesto & Biltong Vermicelli Noodle Bowl
with blistered tomato, Danish-style feta & pumpkin seeds
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Beef
- Danish-style Feta
- Free-range Beef Biltong
- Fresh Basil
- Green Leaves
- Peas
- Pesto Princess Basil Pesto
- Pitted Green Olives
- Pumpkin Seeds
- Rice Vermicelli Noodles
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain, rinse in cold water, and set aside in a bowl.
PREP STEP
Prep the Tomato, the green leaves, the basil, the olives, and the feta as specified in the ingredient table. In a small bowl, loosen the pesto with olive oil in 5ml increments until drizzling consistency. Set aside.
ADD SOME COLOUR
Place a pan over medium heat with a drizzle of oil. When hot, char the Tomato pieces until blistered, 3-4 minutes. In the final minute, toss with a sweetener (to taste), the cooked noodles, the shredded leaves, the peas, ½ the loosened pesto, and seasoning. Remove from the heat and set aside.
AND YOU’RE DONE!
Plate up the delicious charred Tomato and noodles. Top with the halved olives, the chopped biltong, and the pumpkin seeds. Crumble the drained feta over the salad and garnish with the torn basil. Enjoy, Chef!
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain, rinse in cold water, and set aside in a bowl.
PREP STEP
Prep the Tomato, the green leaves, the basil, the olives, and the feta as specified in the ingredient table. In a small bowl, loosen the pesto with olive oil in 5ml increments until drizzling consistency. Set aside.
ADD SOME COLOUR
Place a pan over medium heat with a drizzle of oil. When hot, char the Tomato pieces until blistered, 3-4 minutes. In the final minute, toss with a sweetener (to taste), the cooked noodles, the shredded leaves, the peas, ½ the loosened pesto, and seasoning. Remove from the heat and set aside.
AND YOU’RE DONE!
Plate up the delicious charred Tomato and noodles. Top with the halved olives, the chopped biltong, and the pumpkin seeds. Crumble the drained feta over the salad and garnish with the torn basil. Enjoy, Chef!
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain, rinse in cold water, and set aside in a bowl.
PREP STEP
Prep the Tomato, the green leaves, the basil, the olives, and the feta as specified in the ingredient table. In a small bowl, loosen the pesto with olive oil in 5ml increments until drizzling consistency. Set aside.
ADD SOME COLOUR
Place a pan over medium heat with a drizzle of oil. When hot, char the Tomato pieces until blistered, 5-6 minutes. In the final minute, toss with a sweetener (to taste), the cooked noodles, the shredded leaves, the peas, ½ the loosened pesto, and seasoning. Remove from the heat and set aside.
AND YOU’RE DONE!
Plate up the delicious charred Tomato and noodles. Top with the halved olives, the chopped biltong, and the pumpkin seeds. Crumble the drained feta over the salad and garnish with the torn basil. Enjoy, Chef!
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain, rinse in cold water, and set aside in a bowl.
PREP STEP
Prep the Tomato, the green leaves, the basil, the olives, and the feta as specified in the ingredient table. In a small bowl, loosen the pesto with olive oil in 5ml increments until drizzling consistency. Set aside.
ADD SOME COLOUR
Place a pan over medium heat with a drizzle of oil. When hot, char the Tomato pieces until blistered, 5-6 minutes. In the final minute, toss with a sweetener (to taste), the cooked noodles, the shredded leaves, the peas, ½ the loosened pesto, and seasoning. Remove from the heat and set aside.
AND YOU’RE DONE!
Plate up the delicious charred Tomato and noodles. Top with the halved olives, the chopped biltong, and the pumpkin seeds. Crumble the drained feta over the salad and garnish with the torn basil. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Pesto & Biltong Vermicelli Noodle Bowl?
The preparation time for Pesto & Biltong Vermicelli Noodle Bowl with blistered tomato, Danish-style feta & pumpkin seeds is between 20 and 25 minutes.
What is the total time required to make Pesto & Biltong Vermicelli Noodle Bowl with blistered tomato, Danish-style feta & pumpkin seeds?
The total time required to make Pesto & Biltong Vermicelli Noodle Bowl with blistered tomato, Danish-style feta & pumpkin seeds is between 20 and 25 minutes.
How many servings does Pesto & Biltong Vermicelli Noodle Bowl provide?
4 servings
What are the main ingredients in Pesto & Biltong Vermicelli Noodle Bowl?
Beef, Danish-style Feta, Free-range Beef Biltong, Fresh Basil, Green Leaves, Peas, Pesto Princess Basil Pesto, Pitted Green Olives, Pumpkin Seeds, Rice Vermicelli Noodles, Tomato, Tomatoes
What is the nutritional information of Pesto & Biltong Vermicelli Noodle Bowl?
Calories: 722, Carbs: 53 grams, Fat: grams, Protein: 45.5 grams, Sugar: 5.5 grams, Salt: 1889 grams
How do I prepare Pesto & Biltong Vermicelli Noodle Bowl?
OODLES OF NOODLES: Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain, rinse in cold water, and set aside in a bowl. PREP STEP: Prep the tomato, the green leaves, the basil, the olives, and the feta as specified in the ingredient table. In a small bowl, loosen the pesto with olive oil in 5ml increments until drizzling consistency. Set aside. ADD SOME COLOUR: Place a pan over medium heat with a drizzle of oil. When hot, char the tomato pieces until blistered, 3-4 minutes. In the final minute, toss with a sweetener (to taste), the cooked noodles, the shredded leaves, the peas, ½ the loosened pesto, and seasoning. Remove from the heat and set aside. AND YOU’RE DONE!: Plate up the delicious charred tomato and noodles. Top with the halved olives, the chopped biltong, and the pumpkin seeds. Crumble the drained feta over the salad and garnish with the torn basil. Enjoy, Chef!
What should be prepared from my kitchen to make Pesto & Biltong Vermicelli Noodle Bowl?
Beef, Danish-style Feta, Free-range Beef Biltong, Fresh Basil, Green Leaves, Peas, Pesto Princess Basil Pesto, Pitted Green Olives, Pumpkin Seeds, Rice Vermicelli Noodles, Tomato, Tomatoes
How many calories does Pesto & Biltong Vermicelli Noodle Bowl have?
722 calories
How much fat content does Pesto & Biltong Vermicelli Noodle Bowl have?
grams
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