Ingredients:
- 200-gram Pkt rice noodles or soba.
- 300-gram skirt steak
- 1/2 avo
- 4 spring onions
- 50 grams snow peas
- 1/4 bunch mint
- 1/2 lime
- 1 clove garlic
- 2 tablespoons toasted peanuts
- 1 tablespoon olive oil
- 2 tablespoons sambal Olec
- 1 teaspoon sesame seed oil
- 1 teaspoons light soy sauce
- 1 teaspoon sugar
Method:
Bring steak up to room temperature and cover with sambal, set aside to marinate.
In either the microwave or on the stove top, cook the noodles then strain and run cold water through them until they are back to room temp. You want to make sure you cool them down properly, so the cooking process stops. Place noodles in the fridge.
Slice the shallots finely on a slight angle and do the same with the snow pea sprouts. Dice avocado and place on top of your cold noodle in the fridge.
Place a thick pan or skillet onto the stove top on high heat. While pan is heating you can whip together your dressing. Add soy sauce, sesame seed oil, palm sugar and the 1 remaining tablespoon of sambal in a bowl with 1 tablespoon of cold water and mix well. Set aside for dressing noodle just before serving.
Now your pan should be super-hot you want to pour the 1 tablespoon of olive oil on the skirt and rub in. Place the steak onto the hot skillet and cook for 2-3 minutes a side depending on your preference of rareness. Once steak is done, you want you rest it for the same amount of time it cooked for to allow the proteins to relax. This will make the steak juicy and tender.
Time to add dressing to the noodles and fold through the ingredients on top. Once combined gently you can add the herbs and fresh chilli.
Now when slicing the skirt steak be sure to slice against the grain and as thin as possible. Place noodles in serving bowl then add slices of the steak and top with more herbs and toasted peanuts and a wedge of lime!
