Beef and noodle rolls

Cooking time: Less than 30 minutes

Cuisine: Asian; Modern Australian

Serves: 2

Type: Budget; Easy

Tools

Kitchen friendly view

Ingredients

1/4 of a 250g packet (1 portion) Chang’s Rice Noodles (Vermicelli)
12 thin slices rare roast beef
1 Lebanese cucumber, halved crosswise, cut into thin strips
3 green onions, cut into strips (same length as cucumber)
Bottled sliced sweet pickled ginger
Toasted sesame seeds, to garnish
Soy & Sesame Dipping Sauce, to serve

Preparation method

1. Place noodles in a bowl. Cover with boiling water; stand for 3 minutes. Loosen strands using a fork. Drain; rinse in cold water and drain again.

2. Arrange beef slices flat on a board. Cut bundles of noodles into lengths to fit slices. Place some noodles, cucumber, onion and ginger on each slice and roll up, leaving ends exposed. Arrange rolls on serving plate; sprinkle with sesame seeds. Serve with Soy & Sesame Dipping Sauce.

Soy and sesame dipping sauce

Add a touch of wasabi (Japanese horseradish paste), if you like.
Makes about 1⁄3 cup
Preparation: 2 minutes

2 tablespoons Chang’s Light Soy Sauce
2 teaspoons Chang’s Sesame Oil
1 clove garlic, crushed
1⁄2 teaspoon sugar

Combine all the ingredients, stirring well to dissolve sugar.

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