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Print Recipe

Asian Noodle Salad with Fresh Mango and Beef Filet

Ingredients:

1 package Chinese noodles
1 1/2 cups cherry tomatoes – halved
1 1/2 cups mango – peeled and cubed
1 cup Napa cabbage – shredded
1 cup cilantro leaves – chopped
1 cup mint leaves – chopped
1 cup basil leaves – chopped
2 scallions – sliced thinly
Salt and pepper
1 lb beef filet
1/2 cup roasted peanuts – chopped, for garnish
1 T sesame seeds – garnish

Lime Drizzle

3 T lime juice
Zest of 1 lime
1-2 garlic cloves – minced
1/2 tsp ginger – grated
3 T soy sauce
1 T honey
2 T toasted sesame oil
1/3 cup olive oil
Salt and pepper

Preparation:

Prepare the Lime Drizzle first. Put all ingredients for the lime drizzle in a blender and blend until smooth. Taste and adjust seasoning if necessary.

Cook noodles according to directions on package. Rinse, drain and set aside to cool in a serving bowl. Drizzle with a little olive oil to prevent sticking. Prepare all remaining fresh ingredients, excluding the filet, and set aside in another bowl. Save a little bit of cilantro, mint and basil for garnish.

Preheat grill on high for 10 minutes. Season the filet with olive oil, salt and pepper then grill until desired doneness, 7-8 minutes. Let rest, slice and cut into bite size chunks.

To assemble salad, toss noodles with drizzle. Add vegetables, herbs, meat and toss to combine. Check for flavor and add more drizzle and salt and pepper if needed. Garnish with chopped peanuts, cilantro, mint, basil and sesame seeds. Serve immediately. Serves 4-6.

Serve with:

Kunde Family Winery Zinfandel