New French Table by Emily && Giselle Roux

Author:Emily && Giselle Roux
Language: eng
Format: epub
Publisher: Octopus
Published: 2017-08-10T00:00:00+00:00

Soak the noodles in a large bowl of boiling water until soft, then drain and leave to cool with the rapeseed oil added to the noodles to prevent them sticking together.

To prepare the dressing, simply whisk all the ingredients together in a small bowl until everything is well combined. Set aside.

Heat a griddle pan over a medium–high heat. Brush the beef with a little of the dressing and sear for 2½ minutes on each side, depending on the thickness, for a pink centre. Remove from the pan and leave to rest and cool. Repeat with the baby sweetcorns, cooking them for 4–5 minutes until they are a beautiful charred colour. Set aside.

Once the noodles are lukewarm place them in a large bowl. Mix in the sliced vegetables, soy beans and baby sweetcorn, then pour the dressing over the top and combine together with the peanuts and mint leaves. Finely slice the meat while still warm and arrange on top of the salad.

Serve with a sprinkle of sesame seeds, spring onion and coriander leaves.

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