2 packs The Vegetarian Butcher Beef Strips
250 g glass noodles
1 cucumber, washed and sliced in ribbons
1 bunch radishes, sliced finely
4 tbsp sesame seeds, dry roasted
150 g lamb’s lettuce
3 tbsp soy sauce
1 tbsp coconut sugar
oil for frying
salt and pepper
12 tbsp soy sauce
8 tbsp rice vinegar
2 tsp wasabi
2 tsp sesame oil
2 tsp coconut sugar
Soak the noodles in boiling water for 15 minutes until soft. Drain and rinse well with cold water.
Combine the ingredients for the dressing and whisk well. Divide the noodles over 4 deep plates, and top with lamb’s lettuce, cucumber and radish.
Pan-fry the Beef Strips until nicely browned. In the last few minutes, add the soy sauce and the coconut sugar. Stir to coat the Beef Strips well and wait for the sugar to dissolve completely. Season to taste with salt and pepper.
Divide the Beef Strips over the arranged plates, drizzle over the dressing and add a sprinkle of sesame seeds. Serve remaining dressing on the side.