I love Asian salads and recently discovered fermented chilli black beans. They are so yummy, when I went to the Chinese supermarket I noticed them amongst all the other jars of sauces and Asian ingredients. When I go next time I am going to spend more time looking at all the jars to see if I can find more gems like these. As we are all more health conscious now a days I thought I would try these buckwheat noodles and they were so yummy. I didn’t have the usual vegetables like carrot or cabbage so I chucked in a handful of thawed frozen peas and sweet corn. They worked a treat, this salad is fresh, vibrant and extremely delicious.
Ingredients (serves 2)
For the marinade
- 1 steak, I used venison rump
- 1 inch piece of fresh ginger, peeled and inlet chopped
- 1 large garlic clove, peeled and finely chopped
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- Juice of a lime
- 1 tbsp groundnut oil
For the salad
- 1 bunch of buckwheat noodles, cooked to instructions
- Good handful of frozen peas
- Good handful of frozen sweetcorn
- 2 tbsp fresh mint leaves, roughly chopped
- 2 tbsp fresh coriander leaves, roughly chopped
- 2 tbsp chives, snipped
- Good handful of unsalted peanuts, toasted
For the dressing
- 1 garlic clove, peeled and minced
- 1 thumb piece of ginger, peeled and minced
- Juice of a lime
- 1 tbsp kecap manis (Indonesian sweet soy sauce)
- 1 tbsp light soy sauce
- 1 tsp fish sauce
- 1 tsp sriracha sauce
- 2 tbsp black beans in chilli oil
- 1 tsp runny honey
- Add all of the marinade ingredients into a bowl, whisk to combine. Add the steak cover with cling film and chill in the fridge for at least an hour but up to 24 hours.
- While the steak is marinating, cook the noodles mine took 5 minutes. Drain and add to a bowl, add in the sweetcorn, peas, herbs and peanuts. Set aside.
- Make the dressing by adding all of the ingredients into a jar or bowl, shake or whisk to combine. Add to the noodle salad and toss to combine.
- When you are ready to cook the steak, add a drizzle of oil to a griddle pan (I used groundnut) until hot. Add the steak and sear on all sides for about a minute (I like mind medium). Leave to rest under foil for about 10 minutes.
- To serve, share the noodles between 2 serving dishes, slice the rested steak and serve on top. Enjoy.