Thai beef salad

200g PnP Instant Noodles Beef
250g PnP Butchery Rump Steak
15ml (1 tbsp) PnP Extra Virgin Olive Oil
salt and freshly ground black pepper, to taste
1 PnP Red Pepper, julienned
2 PnP Carrots, julienned
1 red onion, peeled and julienned
1 small PnP Red Cabbage, sliced

60ml (¼ cup) lime juice
30ml (2 tbsp) PnP Extra Virgin Olive Oil
30ml (2 tbsp) fish sauce
10ml (2 tsp) PnP Brown Sugar
10ml (2 tsp) PnP Crushed Chilli, Ginger and Garlic
handful fresh PnP Coriander, chopped + extra, to serve

sesame seeds, to serve

Cook the noodles according to packet instructions. Set aside to cool. Heat a griddle pan or braai over medium-high heat. Drizzle the steak with the olive oil and season with salt and pepper. Sear the steaks until done to your liking. Remove from heat, cover with foil and set aside to rest, 5 minutes, before cutting into thin slices. For the dressing, whisk all of the ingredients together in a small jug. Place the steak slices on a serving tray. In a large bowl, combine the red pepper, carrots, onion, red cabbage and noodles. Top the steak with the salad ingredients and drizzle over the dressing. Garnish with coriander and sesame seeds to serve.


Thai Tsoenami-soja (Hoenderslaai met sojasous)

2 hoenderborsies, in repies gesny
1 ysbergslaai
200 g engelhaarpasta
handvol babamielies
seldery, opgesny
rooi en groen soetrissies, opgesny
komkommer, opgesny

4 eetlepels sojasous
3 eetlepels olyfolie
1 teelepel opgekapte rissie
1 teelepel opgekapte vars knoffel
1 eetlepel vars gemmer
½ koppie vars koljanderblare, fyngekap
1 ui, fyngekap
1 teelepel suiker

Meng al die slaai se bestanddele saam.
Meng die sous se bestanddele en voeg oor slaai.