Thai Beef & Udon Noodle Salad
(makes 4 salads)
Thai Marinate
2 # filet tails
1/3 cup lime juice
3 tablespoons soy sauce
cup brown sugar
1 teaspoon minced garlic
2 teaspoons samabal chili paste
3 tablespoons fish sauce
2 tablespoons ginger
1/4 cup vegetable oil
Blend everything in the blender, marinate the filet for at least 2 hours
CHEF TIP: Marinate the filet overnight for more flavor.
For the Salad
2 cups baby arugula
1 cup frisse
4-5 pieces picked mint
4-5 pieces picked cilantro
1 each carrot, julienned
1 each yellow bell pepper, julienned
2 cups roasted shitake mushrooms
3 each shallot, thinly sliced
1 qt cooked udon noodle
avocado
CHEF TIP: Udon noodle cooked and toss in 4 tablespoons sesame oil so it doesn't stick together. If you can't find udon noodle linguine would work in a pinch. You can pre-prepare the noodles and store them in the fridge
CHEF TIP: Have all the vegetable cut and ready to go the day before
Thai Dressing
1 cups of rice wine vinegar
cup fish sauce
4 tablespoons sambal paste
2 tablespoon soy sauce
1 teaspoon sesame oil
8 limes, juiced
8 tablespoons sugar
4 tablespoons ginger, grated on micro plane
cup vegetable oil
Mix everything together, refrigerate.
CHEF TIP: Make extra and use on grilled chicken of fish the next day
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White Dog Café Haverford
379 Lancaster Ave, Haverford, PA 19041
610) 896-4556
https://www.whitedog.com/haverford
https://www.facebook.com/whitedoghaverford/