EASTERN FLAVORS CRISPY NOODLE SALAD 

Making a noodle salad is a great way to use up any leftovers you have laying around in the fridge. Dry noodles last almost forever so it is also a good staple to always have at home. This is a variation of an Asian style beef salad, made by using only a little bit of meat and filling up with seasonal vegetables that make up almost half of the meal. Great for the environment but also packed with nutrients to keep your body in good health.

 

INGREDIENTS (2 portions)

  • 150 grams of meat or chicken

  • 200 grams of noodles

  • 10 chopped hazelnuts

    Marinade

  • 10 juniper berries

  • 2 cloves of garlic

  • 1 lemon

  • 1 tbsp of dried, grated mushrooms or mushroom stock

  • 2 tbsp soy sauce

  • Ground pepper

  • 50 ml fresh tarragon

  • 1 tbsp honey

  • 50 ml olive oil

Picked red onion

  • 1 red onion
  • 100 ml water
  • 2 tbsp vinegar
  • Salt

The salad

  • 100 grams celeriac
  • 2 large mushrooms
  • 100 grams brussels sprouts
  • 100 grams kale or savoy cabbage
  •  1 large carrot
  • 5 cm of leek
  • 50 grams of fennel
  • 50 grams of canned or frozen beans or fresh green beans

HOW IT WORKS

Pickled red onions

  • Cut the red onion into thin slices.
  • Put water, vinegar and salt in a pot and take it to a boil.
  • Pour the hot liquid over the red onions and set aside until later.
  • When everything else is ready, drain the liquid and our pickled onions are ready! 

 

Marinade

  • Crush the juniper berries, press the garlic, chop the tarragon and grate the zest (the peel) of the lemon (remember to wash it first).
  • Mix everything together with mushroom stock, soy sauce, honey and some ground pepper.
  • Take half of the mix and cover the meat or chicken with it.
  • Take the other half in a bowl and add the juice of the lemon you zested before and the olive oil. This will be the salad dressing.

The Salad

  • Peel the carrot, then keep cutting strips of the carrot with the peeler for the salad.
  • Cut the kale/cabbage in thin strips and the fennel and leek into thin slices.
  • Cut the mushroom and brussels sprouts into slices, and the celeriac into strips.
  • Feel free to change the vegetables according to the season and what you happen to have at home. Basically, you can use any scraps of vegetables you have leftover.

FINAL STEPS

  • Fill a pot with water, add some salt and take to a boil for the noodles, then follow the instructions on the package. You can use glass noodles, egg noodles, soba noodles or whatever noodles you prefer.
  • Heat a pan on medium heat and roast the hazelnuts, then put these aside in a bowl.
  • In the hot pan, add some cooking oil and fry the meat 1,5 minutes on each side for a medium-rare meat, or 2-5 minutes for more cooked meat or chicken, it all depends on how thick the pieces are.
  • Let the meat settle on a cutting board.
  • In the same pan, add the mushrooms, brussels sprouts, beans and celeriac with the rest of the marinade from the meat. Fry for about 5 minutes.
  • Mix noodles, cold vegetables, hot vegetables and dressing in a large bowl and make yourself and your dinner guest a nice plate.
  • Cut the meat into slices and add this with the roasted hazelnuts, pickled onions and maybe some more fresh tarragon to your plates and enjoy!

BON APÉTIT!