♥︎Crunchy tofu with paksoi, leek & mushrooms

For ➍ 

400 g tofu 

marinade: 

4 tbs soy sauce 

4 tbs maple syrup 

1 tbs fresh ginger 

2 cloves garlic 

2 ts sesame oil 

2 ts tap water 

2 ts cornflour 

1 ts Sichuan spices 

wok: 

250 g wok noodles 

300 g paksoi 

2 cloves garlic 

2 shallots or 1 (red) onion 

2 spring onions 

1 stalk leek 

250 g mushrooms 

100 g peanuts or cashews 

½ bunch fresh coriander 

4 tbs fried onions optional, to finish [not heart-friendly]

peanut oil 

salt & pepper 

wok sauce: 

2 tbs soy sauce 

2 ts rice vinegar or balsamic vinegar 

2 ts sesame oil 

Cut the block of tofu lengthwise. Place the slices of tofu on a clean kitchen towel. Fold the towel closed and squeeze out the moisture. Place a weight on top and let it drain for a while. In the meantime, finely grate the garlic and ginger. Combine all the ingredients for the marinade in a mixing bowl. Remove the tofu from under the weight and cut into cubes of 2 cm. Mix with the marinade and make sure all the cubes are well covered. Put  in the refrigerator. 

Cook the wok noodles until al dente. Cook for 1 m less than indicated on the packaging (the noodles will continue to cook in the wok for a while). Save a cup of the cooking liquid to finish the sauce later. Finely chop the shallot and garlic. Cut the leek into fine rings, the pak choi into coarser pieces. Cut the mushrooms into strips. Finely chop the peanuts and coriander. Put everything to one side. Heat a generous dash of peanut oil in a (wok) pan on a high heat. Fry the tofu cubes on all sides until golden brown and crispy. Then remove them from the pan and set aside. Reuse the mixing bowl from the tofu marinade and mix all the ingredients for the wok sauce in it. Set aside. Heat a little new oil in the pan in which you fried the tofu on a medium to high heat. Add the shallot and garlic and fry. Then add the leek, pak choi and mushrooms and fry for a few minutes. Then add the cooked wok noodles. Mix well. Finally, add the wok sauce and a cup of the cooking water from the noodles. Mix well and season with salt and pepper. Serve the wok together with the fried tofu. Finish with fresh coriander, peanuts and fried onions(optional).

♥︎Kikerage & enoki with udon noodles

For ➋

25 g dried kikerage (black fungus)

1 tbs sunflower oil

1 tbs mirin

100-150 g udon noodles

100 g fresh enoki, without feet, in 2 portions

5 g plant butter

3 scallions, cut in rounds

2 garlic cloves, chopped or crushed

1 tbs furikake

Pour warm water over the kikerage and let it soak for 15 m to 1 h. Drain it, and use as a base to cook the udon. If necessary, add some water. Heat and dissolve 1 tbs miso in it. Cook the miso as directed.

Meanwhile, fry the kikerage for 5-7 m in 1 tbs sunflower oil. Add a dash of mirin and let evaporate. Set the kikerage aside in another container. Stew the onion and garlic for 2 m in the same pan, with a little oil.

In the meantime, cook the enoki with a few small lumps of plant butter in 2 packets 1 m in the microwave.

Mix the kikerage with the onion and garlic.

Let the udon drip. Place on plate. Mix the kikerage and onion over it. Sprinkle with furikake.

Place the enoki on the plate.  Serve.

Kikerage is an edible mushroom and is a popular condiment in Japanese ramen noodles. It is also commonly known as wood ear mushroom, black fungus, jelly ear, jew’s ear, and mu-er in Chinese. It is known for its nutritious value.The edible mushroom gets its name from resembling the shape of an ear. Kikurage has a smooth surface on both sides and is dark brown in colour. Raw wood ear mushrooms carry a light woody fragrance. Once cooked, the mushroom is gelatinous and easily absorbs the flavours in the dish. To rehydrate wood ear mushroom, soak the desired amount in cold water for 1 to 2 h. The wild mushrooms can expand 3-4 times in size. For faster results, soak the dried kikurage in warm water for 20 m. However, the mushrooms will not expand as much and will be less crunchy. Once rehydrated, store in the fridge and consume within 1-2 days.

Easy miso sauce for noodles

For ➍ 

1 heaping tbs white miso paste 

1 tbs plain peanut butter or Chinese sesame paste 

1 tbs toasted sesame oil 

½ tbs chili garlic sauce, adjust according to desired spice 

½ tb soy sauce 

1 ts dark soy sauce, optional for colour 

½ tbs maple syrup or other sweetener like mirin

½ tbs rice vinegar or distilled white vinegar 

1 ts minced garlic 

1 scallion chopped 

Mix everything together. Add to the boiled and drained noodles.

Salmon & miso butter & spinach

For ➍
25 g butter, at room temperature
25 g miso paste
1 ts finely grated lemon zest
1 ts lemon juice
250 g spinach
2 shallots
1 clove of garlic
4 tbs oil
salt
4 salmon fillets (150 g each)

Mix the soft butter with the miso paste, the finely grated lemon zest and the lemon juice into a smooth paste. [Put in the center of a piece of cling film. Roll up the foil tightly to form a roll, and twist the sides like with a toffee.]* Cool in the refrigerator.
Clean the spinach, wash the leaves and drain in a colander.
Peel and chop the shallots and garlic clove. Heat 1 tbs of oil in a large saucepan and sauté the shallot and garlic until translucent. Add the spinach. Sprinkle with salt and spoon the spinach leaves until shrunk. Add a little more salt if necessary.  Keep the spinach warm.
Grill the salmon fillet strips over hot coals or fry them in a non-stick pan in 3 tbs of oil.  Allow 3 to 4 m per side**.  Season the grilled or fried salmon with salt and put miso butter on top.
Serve the salmon on a bed of spinach. Serve with glass noodles or soba noodles. ***

*Optional
**The salmon will be glassy inside. If preferred, cook it for 1-2 m longer. 

Alternatively, marinate the salmon in a mix from miso paste, soy sauce, mirin, sesame oil, fresh garlic, ginger powder & honey. In a cast iron skillet fry the salmon with the non-skin part facing down for 1 m. Then flip salmon over and bring the cast iron into the oven and bake for 8-11 m (depending on thickness of salmon)Send salmon into the oven directly and bake for 11-15 minutes (depending on thickness of salmon). Or bake salmon in the oven directly bake for 11-15 minutes (depending on thickness of salmon). You can mix half of the marinate with 1or 2 tbs of water, boil for a m, and glaze the salmon with it, instead of using the miso butter. 

***Add some sauce to the noodles to spice them up.

Soba & shimeji

For ➍
200 g soba noodles*
10 cl oil
2 garlic cloves, minced
150 g shimeji mushrooms, base discarded, mushrooms separated
1 tbs soy sauce
2 ts miso paste
salt & pepper
2 tbs finely minced parsley

Bring a large saucepan of water to a boil. Cook the noodles according to package instructions.

Meanwhile, heat the oil in a skillet over a low heat. Add the garlic cloves. Saute until fragrant, about 30 s.

Turn up the heat.

Add the shimeji mushrooms. Saute until the mushrooms are soft. Lower the heat. Add 1 tbs of noodles' cooking water, the soy sauce, and the miso paste. Stir until the miso is dissolved well. Adjust seasoning with salt and pepper. Leave the sauce to simmer.

Wash the noodles with cold water to remove the starch. Drain the noodles and add them to the sauce.

Stir well to coat every noodle. Serve with chopped parsley.

*Use spaghetti instead.

The shimeji mushrooms grow on the base of trees. They're very tasty, with a peppery flavor, but should not be served uncooked. They're great in stir-fries, or with fish, scallops or white meat. The pioppini mushroom is the European variety.
Read another shimeji recipe.

Turkey with broccoli & lemon

For ➍

600 g turkey or chicken fillet

800 g broccoli

1 lemon

2 garlic cloves

2 tbs sesame oil

salt & pepper

2 tbs parsley, freshly chopped

Cut the turkey breast into cubes or strips. 

Parmigiano & garlic zucchini noodles

For ➍
4 medium (800 g) zucchini, unpeeled, trimmed & spiralized*
3 tbs extra virgin olive oil
1 tbs minced garlic (3-4 cloves)
¼ to ½ ts crushed red pepper flakes
2 medium (± 340 g) tomatoes, chopped*
50 g shredded Parmigiano cheese, plus more for serving
1 cup basil leaves, torn into pieces
1 ts cornstarch
2 ts cold water
salt

Trim and spiralize the zucchini (see notes below for how to do this without a spiralizer). Cut extra long noodles so that they are about the length of spaghetti.
Add olive oil, garlic, and the red pepper flakes to a large, deep skillet. Turn to medium heat. When the oil begins to bubble around the garlic, add the zucchini noodles. Toss the noodles with pasta tongs and cook until al dente — they should be wilted, but still have a crunch. go on for5-7 m. Do not let the noodles cook any longer or else they will become mushy. As they cook, keep tossing so that all the zucchini noodles have a chance to hit the bottom of the skillet.
Stir in the tomatoes, basil, and Parmigiano. Cook for 1 m. Use pasta tongs to transfer the noodles, tomatoes, and basil to a serving dish. Leave the liquid in the skillet.
Bring the liquid left in the skillet to a simmer.
Combine cornstarch and cold water in a small bowl then whisk into the simmering liquid. Cook, while whisking until the liquid thickens to a sauce; about 1 m.
Taste the sauce and season with salt. Pour the sauce over the zucchini, tomatoes, and basil. Finish with more Parmigiano on top and serve immediately.

*Or use half zucchini noodles and half spaghetti
**Use canned San Marzano tomatoes, when tomatoes are out of season..

Quick tomato nikujaga

For ➍
2 ts vegetable oil
2 tbs sugar
300 g beef, sliced thinly
360 g potatoes (8 small potatoes, peeled & cut in half)
230 g tomatoes (2 medium tomatoes, cut into wedges)
220 g onion (1 small onion, sliced)
200 g shirataki noodles, drained, rinsed , chopped
170 g carrots (1 large carrot, cut into large pieces)
20 cl sake
5 cl soy sauce
80 g snap peas, sliced in half

Heat a pan large enough for all of the ingredients over medium high-heat until hot. Add the oil and sugar and swirl to coat. Add the beef and stir-fry until the beef is mostly cooked. Add the potatoes, tomatoes, onion, shirataki noodles, carrots, sake, and soy sauce. Bring to a boil. Partially cover with a lid and turn down the heat to maintain a gentle simmer. Cook until the vegetables and meat are tender, about 50 m.
Add the snap peas and cover and steam until they are bright green.

The traditional way to make nikujaga is to simmer beef, potatoes, onions and carrots in dashi, a type of Japanese soup stock. It gives the dish the signature Japanese flavor with an intense umami and a mild smoky flavor from the dried bonito. Replace with tomato & sake. Or make an easy version.

Zucchini pasta with lemon garlic shrimp

For ➍
4 medium zucchini
30-40 raw shrimp, peeled & deveined
1 tbs olive oil
1 tbs garlic, minced
1 lemon, juice and zest
10 cl white wine
2 tbs parsley, chopped
salt & pepper

Wash and cut the ends off each zucchini. Using a spiral slicer, make zucchini noodles. Set aside.
Heat the oil in a large pan over medium-high heat. Add the shrimp in one flat layer and sprinkle with salt and pepper. Cook for 1-2 m without stirring. You want the side to get a little crispy.
Add the garlic, then stir the shrimp for another minute, trying to get them all cooked on the other side. Once the shrimp are cooked, use a large spoon to remove them the from the pan. Set aside on a plate.
Add the lemon juice, lemon zest and white wine to the pan. Bring to a boil for 2-3 m while stirring.
Add the zucchini noodles and parsley to the pan. Stir for 30 s to heat and combine. Add the shrimp and stir for another m. You do not want to "cook" the noodles, just heat. They'll become limp and mushy very quickly.
Serve immediately.

Noodles with marinated salmon @ wok in orange sauce

For ➍
200 g soba or rice noodles
½ broccoli in florets
100 g green asparagus
1 handful mangetout
400 g salmon, skinless
20 cl fresh orange juice
2 ts fish sauce
2 ts soy sauce
½ tbs sesame seeds (optional)
1 cm ginger, grated
½ chilli, deseeded, cut into rings
2 tbs sesame oil
2 cloves garlic
1 scallion, cut into strips
fresh coriander

Cook the noodles according to the directions on the package.
Make the marinade: put ginger, garlic, orange juice, soy sauce, fish sauce, sesame oil, sesame seeds and chilli in a bowl and mix.
Cut the salmon into chunks and mix among the marinade. Let marinate for 10 m. Set aside.
Bake the salmon pieces (without the marinade) in a wok for 3-4 m. Remove the salmon from the pan and keep aside.
Pour the remaining marinade into the wok and boil for 1 m.
Add the broccoli, mangetout and asparagus. Cook for 5 m until al dente.
Mix the noodles in the marinade.
Serve the noodles with the sauce. Put some salmon chunks on top. Add some spring onions, coriander or seaweed.

Rich nikujaga (Japanese beef & potato stew)

For ➍
2 ts vegetable oil
200 g beef sliced thin (shortribs work great)
1 onion, in thick slices
4 yukon gold potatoes, cut into large chunks
1 carrot, cut into large pieces
4 fresh shiitake mushrooms, stems removed & quartered
1 dl sake
4 dl dashi (or low sodium beef stock)
2 tbs sugar
½ ts salt
3 tbs soy sauce
100 g shirataki noodles, drained & rinsed
75 g green beans, trimmed

Heat a heavy bottomed pot over medium-high heat until hot. Add the oil.Stir-fry the beef until cooked through. Transfer to a bowl, with tongs or a slotted spoon, leaving as much of the oil in the pot as possible.
Add the onions and fry until translucent. Add the potatoes, carrots and shiitake mushrooms and continue stir-frying for about 3 m.
Add the sake and bring to a boil until you stop smelling alcohol (1-2 m). Add the dashi, sugar, salt, soy sauce and shirataki, and then return the beef to the pot. Simmer, partially covered for 30-40 m, or until the meat is tender and the carrots and potatoes are very soft.
Add the green beans and cook uncovered until they are cooked through.
Serve immediately, or refrigerate overnight to allow the flavors to develop.

Nikujaga was invented by cooks of the Japanese navy, at the end of the 19th century,inspired by the beef stews of the British navy. It is a Japanese version of a beef stew that is simmered in the classic Japanese seasonings of soy, sugar, sake and mirin. Nikujaga can be made with different ingredients, and different kind of meats.
Try a simple version or a fusion tomato version.

♥︎Stewed fennel with carrots & orange

For ➍
2 ts olive oil
1 sweet onion, finely chopped
2 cloves garlic, finely chopped
1 ts dried rosemary, crumbled
1 strip orange zest
½ ts salt
1 bulb fresh fennel with stalks
500 g carrots, trimmed, peeled, cut into 0.5 cm slices
5 cl/4 tbs orange juice

Heat oil over medium heat in a skillet. Add onion, garlic, rosemary, orange zest, and salt, and cook, stirring frequently, until onion is lightly browned and very soft, about 8 m.
Cut stalks from fennel bulb and thinly slice stalks. Cut bulb in half and remove core. Cut bulb into 1 cm thick wedges.
Add fennel, carrots, and orange juice to skillet, stirring to combine. Bring to a boil. Reduce heat, and cover skillet tightly and simmer until carrots and fennel are tender, 15 to 20 m.
Serve with a mild-tasting fish such as cod, haddock, or halibut.*

*For a main course, spoon over brown rice, or whole-wheat noodles or pasta.
*Or serve as a salad or at room temperature.
*Can be kept 2 days in the fridge.

Hiyashi chuka soba (chilled noodles salad)

For ➋
2 bunches dried udon (or soba) (or ramen) noodles
¼ cucumber, seeded & julienned
2 ts rice vinegar
¼ ts salt
3 slices of ham julienned
1 egg
4 cherry tomatoes sliced in half
vinaigrette:
3 tbs water
2 tbs soy sauce
2 tbs sugar
2 tbs rice vinegar
1 tbs sesame oil
¼ ts salt
¼-1 ts chili sesame oil*

Put the cucumber, 2 ts of rice vinegar and ¼ ts of salt in a bowl and let it sit.

Whisk the egg with a pinch of salt until the yolk and white are well incorporated. Heat a non-stick frying pan over medium heat until hot. Wet a paper towel with vegetable oil and spread a thin layer of oil onto the pan. Pour just enough egg into the pan to form a thin crepe. Once set, use a spatula to flip and cook the other side until just set. Transfer to a cutting board and repeat until all the egg is done. Stack the egg crepes and roll them together. Use a sharp knife to slice the egg as thinly as possible.**

Boil the udon noodles to directions. When the noodles are done, drain in a colander and run cold water over them until they are at room temperature. Add the noodles to a bowl of ice water to chill the noodles, and then drain well in a colander.

Add the water, soy sauce, sugar, rice vinegar, sesame oil, salt, and chili sesame oil into a bowl and whisk together.

Split the noodles between 2 bowls. Top with the pickled cucumber, ham, egg and tomatoes. Pour the vinaigrette over the noodles to taste.

* Optional.
**Or use a 1 egg version of a Japanese rolled omelet.

Chuka suba are (low fat) ramen noodles. In Japan in summer, ramen, soba and udon noodles are served cold with a dressing and some toppings. Try a related vegetarian cold noodles salad.

Chicken with sea vegetables & noodles @ wok

For ➏
1 kg boneless, skinless chicken thighs or breast, cut into 3 cm strips
marinade:
2 tbs tamari (Japanese soy sauce)
2 tbs freshly squeezed lime juice
3 cloves garlic, minced
1½ tbs peeled, coarsely chopped fresh ginger
2 ts ground coriander
1 ts sugar
¼ ts crushed red pepper flakes, more or less to taste
wok:
2 x 50 g packages transparent noodles (mung bean noodles, Saifun, or Harasame)
5 tbs dried arame seaweed (or other sea vegetable, fresh or dried)*
2 tbs canola oil
1 medium yellow onion, finely sliced
400 g broccoli crowns, separated
250 g fresh shiitake mushrooms, stems discarded, caps thinly sliced
1 red bell pepper, seeded and thinly sliced
1 bunch green onions, both white and green parts, coarsely chopped
50 g sunflower sprouts or bean sprouts

Whisk together tamari, lime juice, garlic, ginger, coriander, sugar and pepper flakes in a medium bowl.

Place chicken in marinade, coating it completely. Cover and marinate in the refrigerator for 1 h or overnight.

Soak noodles in a bowl with enough cold water to cover them for about 15 m.

In a separate bowl, soak arame with enough cold water to generously cover. It will triple in volume, add more water if needed. Set aside.

Meanwhile, soak noodles in a bowl with enough hot water to cover them for about 5 m. Test noodles. They should be al-dente. If more soaking time is needed, continue to retest every few minutes to desired tenderness. Drain noodles and set aside.

Heat oil in a large skillet or wok over high heat, add onion and sauté for about 2 m.

Lift chicken out of marinade, reserve marinade for later use. Add chicken to the skillet and sear until just browned, about 4 m. Add broccoli, mushrooms, bell pepper, green onion, reserved marinade, and 25 cl of water. Stirring frequently, sauté until tender and bright in color, 3 to 5 m.

Drain arame, discarding liquid. Add arame and sprouts to the skillet. Toss to incorporate.

Serve immediately with noodles.

*The arame must be soaked in water and will triple in volume. When using fresh sea vegetables, use the same amount as the expanded arame. It might be necessary to cook them.

Arame ( is a species of kelp best known for its use in Japanese cuisine. It is one of many species of seaweed used in Japanese dishes.

Sea lettuce & glass noodles

For ➍
200 g sea lettuce (or wakame or seaweed)
2 tbs sesame oil
2 tbs sushi vinegar
2 tbs mirin
1 chopped red chili pepper
4 tbs roasted white sesame seeds
100 g Japanese thin glass noodles
black pepper

Rinse the salt from the sea vegetable and drain well. Mix sesame oil, sushi vinegar, mirin, chili and half of the fried sesame seeds.

Cook the noodles al dente, drain and cool in ice water. Drain well.

Mix the sea vegetables, the dressing and the noodles.

Sprinkle with freshly milled pepper and the remaining sesame seeds. Serve cooled.

Ulva ('sea lettuce') is a very thin seaweed variety, coming as large green leaves, resembling lettuce. It can be eaten raw in salads, or cooked in soups and other dishes.

Gingered soba with mushrooms & snow peas

For ➍-➏
1 l vegetable stock
200 g soba or somen noodles
2 tbs olive oil
1 ts sesame oil
1-2 ts grated fresh ginger
1 tbs soy sauce
100 g snow peas
150-200 g fresh shiitake, stemmed & sliced
2-3 scallions, thinly sliced
freshly ground pepper

Bring the stock or water with bouillon cube to a simmer in a large saucepan. Add the noodles and cook at a rapid boil until al dente.

Meanwhile, heat the oils plus 5 cl water in a stir-fry pan. Stir in the ginger and soy sauce, then add the snow peas and mushrooms. Cook over medium-high, stirring frequently, until the snow peas are tender-crisp and the mushrooms are wilted, 3-4 m.

Add the cooked noodles, their broth and the scallions. Season with pepper. Cook for 2-3 m.

Serve at once in shallow bowls, including some of the broth with each serving.

Chilled soba noodles salad

For ➍
400 g cooked soba noodles
2 ts toasted sesame oil
100 g watercress
100 g red beet leaves or rocket lettuce
4 spring onions, finely chopped
1 tbs toasted sesame seeds
1 sheet nori (dried seaweed), finely shredded
20 cl dashi-shoyu*
2 ts wasabi paste

Rinse the noodles under cold water and sprinkle with sesame oil. Toss well and set aside to drain.

To make the dressing, mix together the soy dashi and the wasabi paste. Put the noodles and the salad leaves in a large mixing bowl and toss to mix. Divide the noodle salad among 4 plates. Drizzle the dressing over the salad, garnish with the chopped spring onions, sesame seeds and shredded nori.

Serve immediately.

*Dashi-shoyu is a soy sauce variance on dashi, the Japanese seaweed broth. Read a recipe or buy ready made.

Soba noodles, made of buckwheat, become very popular in Japan when the heat is high.
Most Japanese noodles, including soba, are rinsed rather vigorously in cold running water. This not only cools them down but gets rid of excess starch, which adversely affects the flavor of the noodles.
Try a similar salad idea with ramen noodles.

Sakana no gingami yaki (Japanese seafood & vegetables)

For ➍
4 fillets firm white fish
½ ts salt
1 tbs sake*
8 large raw prawns
4 large dried shiitake mushrooms
12 ginkgo nuts, shelled & skinned**

Wash fish well, dry it, sprinkle lightly with salt and sake and let it marinate for 10 m.
Remove prawn heads and cut along the back of the shell with a sharp knife so that the vein can be removed without shelling the prawns.
Soak dried mushrooms in very hot water for 30 m, then cut off and discard stems and slice the caps finely.
Take pieces of foil about 25 cm square and lightly oil one side.
Put a fish fillet, 2 prawns, 1 mushroom and 3 ginkgo nuts on each square of foil. Fold foil to form a parcel and bake in a moderate oven, 170°C, for 20 m or cook over coals on a barbecue or under a grill. Serve hot in the foil parcel.
Serve with (soba) noodles.

*Use dry manzanilla sherry instead.
**Use skinned maroons or pumpkin bite-size chunks instead. Roast a little before using.
Read risotto with roasted pumpkin recipe for roasted pumpkin how-to.

Saffron noodles with crayfish

For ➍
250 g fresh noodles
12 crayfish*
1 zucchini, cut in rounds
1 clove of garlic, chopped
6 mint leaves, shredded
6 basil leaves, shredded
60 g pine nuts
8 cl olive oil
1 capsule saffron powder
salt & freshly ground pepper

Heat water in a pan with a pinch of salt. When boiling, drop the noodles in, add the saffron and let cook for 3 m. Transfer to a recipient and drain.
Heat 2 tbs of oil, and sauté the zucchini for 5 m.
Heat 1 tbs of oil. Sauté the crayfish and pine nuts for 2 m.
Drain the noodles. Heat remaining oil. Add the pasta and the chopped garlic and sauté for 3 m.
Add zucchini, crayfish, pine nuts, mint and basil leaves, and mix. Add some salt and pepper.
Serve with a glass of cool but not cold Muscadet.

*Use large prawns instead.

Yam nua (Thai beef salad)

For ➋
350 g beef
salt & pepper
½ lettuce (iceberg)
2 tomatoes, cubed (or halved cherry tomatoes)
1 cucumber, quartered & seeded, thinly sliced
(Asian noodles for ➋)

Heat the pan. Grill the beef in the pan until done, but still rosy inside. Rub with salt & pepper.
Cut the beef into thin slices. Put on a plate and put in the freezer to cool (it should NOT be frozen).
Prepare cucumber and tomatoes. Tear the lettuce in to small pieces. Put into 2 bowls or on 2 plates.
Cook the noodles. When ready, rinse with cold water to prevent further cooking.
Meanwhile, make the Thai cold sauce. Put the chopped onions and pepper, the pressed garlic in a mortar. Grind. Add 6 tbs of fish sauce, 8 tbs of lime juice and 5 tbs of sugar. Mix.
Take the beef out of the freezer. Sprinkle with the sauce.
Add to the salad. Garnish with the coriander.
Serve as a starter or as a light dish with the noodles.