DRUNKEN NOODLES

Succulent rump steak and halloumi with colourful vegetables and a delicious, aromatic sauce. Whether you're a fan of fresh coriander, sesame seeds, or a hint of lime, ‘Drunken Noodles’ can be tailored to your liking.

PREP 15m

COOK 20m

TOTAL 35m

SERVES 2-3

Ingredients-

  • 227g Rump Steak

  • 1 block Halloumi

  • 2 peppers

  • 1 onion

  • 1 large carrot

  • 300g egg noodles

Sauce:

  • 2 tsp Curry Powder

  • 2 cloves Garlic, grated

  • 1 tbsp Light Soy Sauce

  • 1 tbsp Dark Soy Sauce

  • 2 tbsp Sweet Chilli

  • 1 tbsp Honey

  • 2 tbsp Water

Instructions-

Slice the peppers and onion, then sauté them in a pan until they soften. Add the grated carrot and set aside.

  1. Boil the egg noodles according to the package instructions.

  2. In a small bowl, prepare the sauce by mixing together the curry powder, grated garlic, light and dark soy sauces, sweet chili, honey, and water.

  3. Cube the rump steak and halloumi. Pat them dry to remove excess moisture. In a separate pan, heat 1 tablespoon of oil (sesame oil preferred) and fry the steak and halloumi until they brown.

  4. Once browned, add the prepared sauce to the pan with the steak and halloumi. Simmer for 2 minutes, allowing the flavours to meld together.

  5. Combine the cooked egg noodles with the sautéed vegetables. Then add the steak, halloumi, and sauce mixture to the noodles and veggies. Mix everything well.

  6. Serve the Drunken Noodles with a generous garnish of fresh coriander and sesame seeds. You can also add a squeeze of lime for extra flavour.