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Mango and Beef Rice Noodle Salad

Rice noodles are a very popular ingredient not only in Chinese cuisine but also in many other different Asian countries. You can stir-fry them, add them into a soup and you can also make a delicious rice noodle salad with all kinds of different ingredients.

So today I’m sharing with you this delicious sweet and sour “mango and beef rice noodle salad” recipe. This recipe is not an authentic “Chinese” recipe as such but I was inspired by the flavours of South Eastern Asian cuisine for this dish. If yu’re not a fan of beef then you can replace it with chicken, pork or even different kinds of seafood including mussels, prawns, fish, crabmeat and more.

I soak the rice noodles in cold water for around 15 minutes to soften them before I blanch them in boiling water. This will help the rice noodles to cook better. If you like your rice noodles a bit softer then just cook them a little longer in the boiling water. Equally if you like your noodles a little al dente, cook for less time. You can also have a look at this article to get information on how to cook different kinds of Chinese/Asian noodles. “Asian Noodles-types of Asian noodles and cooking time”.

You can also use different vegetable for this dish. You don’t have to stick with carrots, mung beans sprouts or bok choy. You can add pepper, napa cabbage, spring onion, salad leaves or different kind of bean sprouts. I would personally stick with using mango for this dish rather than other kind of fruit. Because this dish needs the smell and taste of mango to give it a kick.

I will use lean beef for stir-fry or minute steak in this dish. You can also use sirloin or other parts of the beef if you fancy. You can also adjust the amount of seasonings to suit your personal taste.

This is a dish I make very often at home because it’s just so easy to make. It’s also delicious and full of nutrition from all the vegetables, meat and fruit.

A bit of update with my life:

Since I graduated from university and quit my part time job, I have been super busy. My illustration business has turned really busy and I literally have never been this busy before. For example, this month I’m working on 6 projects with 2 projects at the beginning of the month, 2 projects are my regular monthly work and I have another 2 projects to work on at the end of the month. So I’m juggling all of these projects, this food writing job, family and of course my food blog. This is why, especially now, that I’m focusing a lot on “weeknight dinners” and “life saving recipes for a career mom” type of recipes. Chris, my husband, is out almost all the time with either work or college so he never has time to cook so right now we’re having ready meals and takeaways at least a couple nights each week.

But I’m not complaining at all! I love being busy and I love working in my dream job! I love working as an illustrator and I’m over the moon with my illustration business booming as it is now. I feel like all the hard work, studying and looking after my family in the past 5 years is finally paying off. Now I just need to find more time to cook for my food blog, so wish me luck!

mango and beef rice noodle salad
mango and beef rice noodle salad
mango and beef rice noodle salad
mango and beef rice noodle salad
mango and beef rice noodle salad
mango and beef rice noodle salad
mango and beef rice noodle salad
mango and beef rice noodle salad
mango and beef rice noodle salad
mango and beef rice noodle salad
mango and beef rice noodle salad
mango and beef rice noodle salad
mango and beef rice noodle salad
mango and beef rice noodle salad
mango and beef rice noodle salad
mango and beef rice noodle salad
mango and beef rice noodle salad
mango and beef rice noodle salad
mango and beef rice noodle salad
 

mango and beef rice noodle salad
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Mango and Beef Rice Noodle Salad


Course Main Dish
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 3 people

Ingredients

  • 280 g lean beef julienne it
  • 125 g rice noodle
  • 140 g mango julienne it
  • 85 g carrot julienne it
  • 85 g mung bean sprouts remove the roots
  • 85 g bok choy julienne it

Marinade for beef

  • 2 tbsp light soy sauce
  • 1 tsp sugar
  • 1 tsp potato starch or corn flour
  • 1 tsp rice wine
  • Pinch ground cumin
  • Pinch ground black pepper

Ingredients for dressing

  • 1/2 tbsp mint chopped
  • 1/2 tbsp basil chopped and preferably Thai basil
  • 1 clove garlic
  • 1 chili remove seed and finely chopped
  • 3 tbsp fish sauce
  • 2 tbsp water
  • 1/2 lime juice only
  • 1/2 tbsp demerara sugar or caster sugar

Instructions

  1. Mix all the ingredients for the dressing in a small bowl and leave aside.
  2. Soak rice noodles in cold water to soften them first.
  3. Marinade beef for at least 30 minutes.
  4. Boil a medium saucepan of water and blanch carrot and mung bean spouts. Cool down in ice water immediately. Drain and leave aside.
  5. Use the same water to blanch the rice noodles for 3-5 minutes. You can adjust the time in which you blanch the noodles if you want them softer or more al dente. This is entirely up to you.
  6. Soak the rice noodles in cold water to cool down immediately. Drain and leave aside.
  7. Heat up 1 tablespoon of oil in a skillet or wok and stir-fry the beef for 30 seconds. Turn off the fire and leave aside.
  8. Mix all the ingredients with some dressing evenly. Season with some salt if need it. Ready to serve.

Salt and Pepper Squid

This salt and pepper squid is one of my favourite Chinese Taiwanese snacks and appetizers. On a hot summer’s day I especially enjoy paring this with a nice iced cold beer.

Preparing this dish is very simple. You only need a few ingredients then you can make this dish but please be very careful when you fry the squid as the oil can explode (water on oil effect) and potentially burn you. I personally pad the squid dry after cleaning and washing it because I coat it with corn flour and normal flour.

I personally like to cross-cut the squid because it makes the squid look prettier but if you think cross-cutting is too much hassle then you can either cut it into rings or pieces. Either method is fine.

How to cross-cut squid:

  1. Place the squid tube flat on a cutting board, with the inside facing up.
  2. Score the squid tube with a criss-cross pattern. Cut into rectangular pieces.

How to clean and prepare squid video

Squid health benefits:

  1. Squid contains high levels of copper that can fulfill 90% of the body’s requirements.
  2. Eating squid can relieve the symptoms of arthritis.
  3. Squid is high in proteins
  4. Squid is high in Vitamin B2, which also can prevent migraines.
  5. Eating squid can help to stabilize sugar levels in your blood because it contains high levels of vitamin B3.
  6. Squid is a good source of Zinc which can help strengthen the immune system.
  7. Squid is a very good source of vitamin B12, which can lower the risk of strokes and heart attacks.

Even though squid has many health benefits please remember to eat a healthy and balanced diet. If you have any medical issues please consult a medical professional.

If you like this recipe please have a look of my cookbook “Home-Style Taiwanese Cooking“.

 

salt and pepper squid
 

 

Salt and Pepper Squid

Course Main Dish
Prep Time 45 minutes
Cook Time 5 minutes
Total Time 50 minutes
Servings 3 people

Ingredients

Ingredients

  • 370 g squid tubes cross cut a medium to large squid. I only use squid tubes but you can use the whole squid
  • 85 g corn flour
  • 1 tbsp plain flour
  • 750 ml oil for the squid
  • 1 spring onion
  • 1 chili sauce
  • basil for garnish

Ingredients for Squid Marinade

  • 1/2 tsp salt
  • 1/2 lemon juice
  • 1/2 tsp ground white pepper
  • 1 tsp rice wine

Seasonings

  • 1 tsp salt
  • 1 tsp coarse black pepper

Wasabi mayo dipping sauce ingredients

  • 1/2 tsp wasabi
  • 2 tbsp mayonnaise
  • 1/2 tbsp lemon juice

Instructions

Procedure for salt and pepper squid

  1. Clean and wash the squid under running cold water. Pad dry with a kitchen towel.
  2. Cross-cut the squid and cut into 3-4 cm (on each side) squares.
  3. Marinade the squid with all the ingredient for marinade for 30 minutes.
  4. Mix corn flour, plain flour and all the seasonings.
  5. Heat up oil in a wok or a deep saucepan to around 180C.
  6. Coat the squid with step 4 corn flour mixture.
  7. Gently slide the squid into the hot oil. Please keep your distance and be very careful just incase the hot oil splashes or spits on you.
  8. Deep fry the squid for 30 seconds. You will see the squid curl up and turn a beautiful golden colour.
  9. Put a couple sheets of kitchen towel on a plate and take the squid out of the hot oil and place onto the kitchen towel to get rid of the oil.
  10. Mix the squid with spring onions and chilli. Place on a serving plate and garnish with some basil leaves. Ready to serve.

Procedure for Wasabi Mayo

  1. Mix wasabi with lemon juice first until there are no lumps of wasabi left.
  2. Mix step 1 with mayonnaise until it’s perfectly combined together.

Drunken Chicken

Drunken Chicken

drunken chicken recipe

When I was a child I always thought you prepared drunken chicken by feeding the chicken a bottle of rice wine before cooking. I thought if the chicken was drunk enough it would make the meat taste of alcohol. Now I think how silly I was but who knows these things.

I love the taste of drunken chicken even if I’m not a big fan of food that tastes of alcohol. This drunken chicken uses Shaoxing rice for which people who have tasted it know it has a strong but special flavour. Some so called celebrity Eastern chefs use Shaoxing rice wine in many dishes but this really isn’t the way to use it.

This drunken chicken is best served as a cold dish making it a great summer dish. It’s refreshing, tasty but not too strong. I hope you enjoy making this dish.

These photos were taken by Chris from: Chris Radley Photography

drunken chicken procedure

 

Drunken Chicken

Course Main Dish
Prep Time 1 hour
Cook Time 30 minutes
Total Time 7 hours 30 minutes
Servings 2 people

Ingredients

Ingredients

  • 2 chicken legs including thigh, de-boned
  • 2 spring onions cut into 3cm lengthways
  • 2 thin slices ginger
  • 1 tbsp goji berries
  • 1 thin slice Chinese angelica root
  • 2 thin slices liquorice root

Seasonings

  • 200 ml Shaoxing rice wine
  • 1 cup stock I used chicken stock
  • 1 cup water
  • 1 tsp salt
  • Couples pinches sugar

Instructions

  1. Use some salt to marinade the chicken legs for 20 minutes and use a few sheets of cling film to wrap the chicken as displayed in the procedure photos below.
  2. Use a small sauce pan to boil the water, stock, spring onion, ginger, goji berries, angelica root, liquorice roots, salt and sugar. After boiling reduce to lowest heat and simmer for 10 minutes. Leave it aside to cool down.
  3. Add Shaoxing rice wine into step 2.
  4. Steam chicken for around 20 minutes until the chicken is cooked.
  5. Remove chicken from sling film and soak in marinade for at lest 6 hours. Leave in a fridge overnight.