Save this recipe in a special place, Chef, because this is your new secret weapon for dinner after a loooong day. Treat yourself to dainty but delicious vermicelli noodles, which have soaked up an umami-rich UCOOK Asian sauce. Served with charred corn, browned beef strips, crunchy peanuts & pickled peppers.
Vermicelli Beef Noodles
Vermicelli Beef Noodles
with UCOOK Asian sauce & spring onions
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Beef
- Corn
- Free-Range Beef Strips
- Peanuts
- Pickled Peppers
- Rice Vermicelli Noodles
- Spring Onion
- Spring Onions
- UCOOK Asian Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
NOW, FOR THE NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil.
ON TO THE BEEF
Place a pan over medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). Remove from the pan and season.
START THE CORN & SPRING ONIONS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, add the spring onion whites. Pour in the Asian sauce and simmer until warmed through, 2-3 minutes. Add the beef strips, mix to combine, and season.
YES, YOU’RE DONE!
Bowl up the noodles. Top with the Asian beef. Scatter over the peanuts and the drained peppers, and garnish with the spring onion greens.
Rice Vermicelli Noodles - 50g
Free-range Beef Strips - 150g
Corn - 50g
Spring Onion - 1
UCOOK Asian Sauce - 1 unit
Peanuts - 10g
Pickled Peppers - 20g
NOW, FOR THE NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil.
ON TO THE BEEF
Place a pan over medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). Remove from the pan and season.
START THE CORN & SPRING ONIONS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, add the spring onion whites. Pour in the Asian sauce and simmer until warmed through, 2-3 minutes. Add the beef strips, mix to combine, and season.
YES, YOU’RE DONE!
Bowl up the noodles. Top with the Asian beef. Scatter over the peanuts and the drained peppers, and garnish with the spring onion greens.
Rice Vermicelli Noodles - 100g
Free-range Beef Strips - 300g
Corn - 100g
Spring Onions - 2
UCOOK Asian Sauce - 2 units
Peanuts - 20g
Pickled Peppers - 40g
NOW, FOR THE NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil.
ON TO THE BEEF
Place a pan over medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). Remove from the pan and season. You may need to do this step in batches.
START THE CORN & SPRING ONIONS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). In the final 1-2 minutes, add the spring onion whites. Pour in the Asian sauce and simmer until warmed through, 3-4 minutes. Add the beef strips, mix to combine, and season.
YES, YOU’RE DONE!
Bowl up the noodles. Top with the Asian beef. Scatter over the peanuts and the drained peppers, and garnish with the spring onion greens.
Rice Vermicelli Noodles - 150g
Free-range Beef Strips - 450g
Corn - 150g
Spring Onions - 3
UCOOK Asian Sauce - 3 units
Peanuts - 30g
Pickled Peppers - 60g
NOW, FOR THE NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil.
ON TO THE BEEF
Place a pan over medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). Remove from the pan and season. You may need to do this step in batches.
START THE CORN & SPRING ONIONS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). In the final 1-2 minutes, add the spring onion whites. Pour in the Asian sauce and simmer until warmed through, 3-4 minutes. Add the beef strips, mix to combine, and season.
YES, YOU’RE DONE!
Bowl up the noodles. Top with the Asian beef. Scatter over the peanuts and the drained peppers, and garnish with the spring onion greens.
Rice Vermicelli Noodles - 200g
Free-range Beef Strips - 600g
Corn - 200g
Spring Onions - 4
UCOOK Asian Sauce - 4 units
Peanuts - 40g
Pickled Peppers - 80g
Woolies Products in this dish
