Noodles with beef and pistachios
Serves 4 | Preparation 30-40 min
Ingredients / Stir-fry sauce
500 ml (~500 g) unsweetened almond milk or soy milk
50 g (~90 ml) unsalted, peeled pistachios
50 g (~90 ml) cashew nuts
4 tablespoons Ponzu (citrus flavored soy sauce) or 2-3 tablespoons soy sauce
3-4 kaffir lime leaves
3 tablespoons roasted onion flakes
3 teaspoons tom yam sauce or paste
2 teaspoons garlic paste or minced garlic
2 teaspoons lemongrass paste or chopped lemongrass
2 teaspoons tamarind sauce or pulp
2 teaspoons maple syrup or honey
1 teaspoon ginger paste or grated ginger
1 teaspoon dried cilantro or 2-3 tablespoons chopped, fresh cilantro
1 teaspoon turmeric powder or 2 teaspoons grated turmeric
0,5-1 teaspoon chili/chilli flakes or 1-2 teaspoons fresh, minced chili
Zest and juice of 1 lime
1 star anise pod
Instructions / Stir-fry sauce
Heat ~1000 ml water, soak the pistachios and cashew nuts in hot water for ~20 minutes and strain. Grate the lime and squeeze the juice. Mix all ingredients in a blender/mixer until smooth.
The Rest of the Ingredients (Beef and Noodles)
300 g egg noodles (6 nests)
300 g beef tenderloin
3-4 tablespoons evoo or macadamia nut oil
20 g coarsely crushed pistachios (+ a few whole pistachios for garnish)
1 shallot
3-4 cloves of garlic
A pinch of chili flakes or 0,5-1 teaspoon fresh, minced chili
A dribble/dollop of Ponzu or soy sauce (or a pinch of salt)
Instructions / Beef and Noodles
Soak the noodles in steaming hot (boiled) water for ~4 minutes while stirring. Strain and take aside. Mince the shallot and garlic cloves. Mix the shallot, oil, chili and pistachios. Keep the garlic separate. Cut the beef into small shreds. Fry the shallot-oil-chili-pistachio mix on a high-edged frying pan/skillet or wok pan on high heat for 1-2 minutes. Add the garlic and meat and stir-fry/shallow-fry for 3-4 minutes until slightly browned. Take aside. Don’t wash the pan. Add the noodles and toss them around on high heat until loosened and slightly browned. Add the sauce and beef mix and stir-fry for a minute or two. Don’t overcook to avoid clotting. Garnish with e.g. passionfruit and whole pistachios. Serve with beer or ginger ale/root beer.
Serves 4 | Preparation 30-40 min
Ingredients / Stir-fry sauce
500 ml (~500 g) unsweetened almond milk or soy milk
50 g (~90 ml) unsalted, peeled pistachios
50 g (~90 ml) cashew nuts
4 tablespoons Ponzu (citrus flavored soy sauce) or 2-3 tablespoons soy sauce
3-4 kaffir lime leaves
3 tablespoons roasted onion flakes
3 teaspoons tom yam sauce or paste
2 teaspoons garlic paste or minced garlic
2 teaspoons lemongrass paste or chopped lemongrass
2 teaspoons tamarind sauce or pulp
2 teaspoons maple syrup or honey
1 teaspoon ginger paste or grated ginger
1 teaspoon dried cilantro or 2-3 tablespoons chopped, fresh cilantro
1 teaspoon turmeric powder or 2 teaspoons grated turmeric
0,5-1 teaspoon chili/chilli flakes or 1-2 teaspoons fresh, minced chili
Zest and juice of 1 lime
1 star anise pod
Instructions / Stir-fry sauce
Heat ~1000 ml water, soak the pistachios and cashew nuts in hot water for ~20 minutes and strain. Grate the lime and squeeze the juice. Mix all ingredients in a blender/mixer until smooth.
The Rest of the Ingredients (Beef and Noodles)
300 g egg noodles (6 nests)
300 g beef tenderloin
3-4 tablespoons evoo or macadamia nut oil
20 g coarsely crushed pistachios (+ a few whole pistachios for garnish)
1 shallot
3-4 cloves of garlic
A pinch of chili flakes or 0,5-1 teaspoon fresh, minced chili
A dribble/dollop of Ponzu or soy sauce (or a pinch of salt)
Instructions / Beef and Noodles
Soak the noodles in steaming hot (boiled) water for ~4 minutes while stirring. Strain and take aside. Mince the shallot and garlic cloves. Mix the shallot, oil, chili and pistachios. Keep the garlic separate. Cut the beef into small shreds. Fry the shallot-oil-chili-pistachio mix on a high-edged frying pan/skillet or wok pan on high heat for 1-2 minutes. Add the garlic and meat and stir-fry/shallow-fry for 3-4 minutes until slightly browned. Take aside. Don’t wash the pan. Add the noodles and toss them around on high heat until loosened and slightly browned. Add the sauce and beef mix and stir-fry for a minute or two. Don’t overcook to avoid clotting. Garnish with e.g. passionfruit and whole pistachios. Serve with beer or ginger ale/root beer.
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