Beef Burnt ends Buddha bowl - Recipe Unilever Food Solutions IE
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Beef Burnt ends Buddha bowl

Beef Burnt ends Buddha bowl

Salad leaves and watercress, buckwheat noodles and red cabbage from the Future 50 Foods provided the perfect base for a zesty salad bowl with a touch of luxury With BBQ beef burnt ends.

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Ingredients

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Step 1

  • Soba Noodles 400.0 g
  • Sesame oil 15.0 ml

Step 2

Salad leaves and watercress, buckwheat noodles and red cabbage from the Future 50 Foods provided the perfect base for a zesty salad bowl with a touch of luxury With BBQ beef burnt ends.

...

Preparation

  1. Step 1

    For the Noodles; 
    • Bring a pot of seasoned water to the boil, add the soba noodles and cook for 2 minutes, remove and cool in an ice bath immediately.
    • Drain well and toss in the sesame oil. Keep refrigerated for service. TOP TIP - Don’t over crowd the noodles as they will clump together easily, stir occasionally to keep separated. Cool.  

  2. Step 2

    For Buddha Bowl:
    • Twirl the Soba noddles on a fork and place the in the bowl at 10 O'Clock.
    • Place the watercress and salad leaves, red cabbage, cucumber, carrot ribbons around circle. Add the cherry tomatoes to the centre. 
    • Serve topped with warm beef burnt ends.
    • Pick mint and sprinkle on top drizzle with HELLMANN'S Sweet Chilli sauce. Serve