Title: Layered Noodle Salad with Satay Beef
Categories: Jude1
Yield: 1 servings

----------------------------------MARINADE----------------------------------
2 Sachets of MAGGI 2-minute
-Noodles; (Satay Flavour)
1/2 c Water
1 c MAGGI Coconut Milk Powder
1 ts Turmeric
3 Garlic cloves; crushed
1 tb Brown sugar
Freshly ground black pepper
500 g Rump steak; cut into thin
; strips
2 tb Oil; (2 to 3)

-----------------------------------SALAD-----------------------------------
2 pk MAGGI 2-minute Noodles;
-(Satay Flavour -
; noodles only)
100 ml Cream
1 ts Oil
1/2 Iceberg lettuce; shredded
-finely
2 Carrots; grated
2 Spring onions; sliced
1/4 c Roasted peanuts; chopped
1/4 c Chopped coriander

----------------------------------DRESSING----------------------------------
6 tb Oil
2 tb Lemon juice
1 ts Grated root ginger
1 tb Soy sauce
1 tb Brown sugar
2 tb Toasted sesame seeds;
-(optional)

Place the marinade ingredients in a bowl and whisk until combined.

Add the steak and mix well. Cover and refrigerate for 1-2 hours.

Prepare the salad. Bring the water to the boil in a saucepan. Break the
noodles, add to the pan and cook for 2 minutes.

Drain the noodles and rinse with cold water. Drain, then toss with the 1
tsp oil.

Layer the lettuce, noodles, grated carrot and spring onion on a large
platter.

Prepare the dressing. Combine all the ingredients in a bowl and whisk until
blended.

When ready to serve, drain the meat.

Heat the 2-3 tablespoon oil in a large frying pan and stir-fry the meat in
batches over a high heat for 2-3 minutes.

Place the warm meat on top of the salad.

Sprinkle with the toasted nuts and coriander then pour over the dressing.
Serve immediately.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.