I came up with this dish when I had some leftover 5-spice soy-braised beef shank on hand (yeah, like I always do, lol!). Short of using 5-spice beef shank, feel free to substitute with roast chicken, shrimp, or even ham. The dish can be served either cold or at room temperature and makes for a great salad or appetizer. Wasabi paste is added to the dressing for a little extra kick, but feel free to omit if that's not your cup of tea.
Ingredients:
2 cups sliced 5-spice beef, available at some Asian markets or you can make your own: http://thegrubfiles.blogspot.com/2017/12/five-spice-soy-braised-beef-shank-with.html
If all else fails, ok to substitute with diced roast chicken, shrimp, or even ham-whatever you like!
16 oz. rice noodles, straight cut or broken in half
1 hothouse or English cucumber, julienned or shredded on a mandolin
1 small red bell pepper, seeded and thinly sliced
1 large jalapeno pepper, seeded and thinly sliced
1/2 cup chopped cilantro
3-4 scallions, sliced along the bias
Dressing:
8 tbsp. rice vinegar
4 tbsp. light soy sauce
4 tbsp. regular soy sauce
3 tbsp. mirin
2 tbsp sesame oil
2 tbsp. toasted white sesame seeds
4 tbsp. sugar
1/2 tsp. kosher salt
1 tsp. black pepper
1 tsp. wasabi paste (optional)
1. Cook the noodles according to package directions; drain and set aside in a large bowl.
2. Combine all the dressing ingredients together in a medium bowl and set aside.
3. Add all the remaining ingredients to the noodles, along with the reserved dressing. Toss gently until combined. You can serve right away or refrigerate overnight and serve the next day either cold or at room temperature.
2 cups sliced 5-spice beef, available at some Asian markets or you can make your own: http://thegrubfiles.blogspot.com/2017/12/five-spice-soy-braised-beef-shank-with.html
If all else fails, ok to substitute with diced roast chicken, shrimp, or even ham-whatever you like!
16 oz. rice noodles, straight cut or broken in half
1 hothouse or English cucumber, julienned or shredded on a mandolin
1 small red bell pepper, seeded and thinly sliced
1 large jalapeno pepper, seeded and thinly sliced
1/2 cup chopped cilantro
3-4 scallions, sliced along the bias
Dressing:
8 tbsp. rice vinegar
4 tbsp. light soy sauce
4 tbsp. regular soy sauce
3 tbsp. mirin
2 tbsp sesame oil
2 tbsp. toasted white sesame seeds
4 tbsp. sugar
1/2 tsp. kosher salt
1 tsp. black pepper
1 tsp. wasabi paste (optional)
1. Cook the noodles according to package directions; drain and set aside in a large bowl.
2. Combine all the dressing ingredients together in a medium bowl and set aside.
3. Add all the remaining ingredients to the noodles, along with the reserved dressing. Toss gently until combined. You can serve right away or refrigerate overnight and serve the next day either cold or at room temperature.
Julienned cucumber, red bell pepper, sliced jalapeño, scallions and cilantro.
Rice noodles. These are straight cut, which are shorter than the average strands.
If you have a regular package of noodle, go ahead and break the noodles in half.
Cook and drain the noodles (do not rinse with cold water).
Place the drained noodles in a large bowl.
For the dressing: soy sauce, mirin, sesame oil, rice vinegar, regular soy sauce,
black pepper, and white sesame seeds.
Toss the sliced beef shank, dressing and veggies to the noodles.
Toss gently until just combined.
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