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the Ingredients
Instructions
Enjoy a deliciously classic Asian dish.
In the kitchen:
- Cut the meat to paper-thin slices. Turn the slices in soy sauce and let them stand while you prepare the other ingredients.
- Let the noodles soak in a bowl of water for one hour.
- Peel the shallots and carrots and rinse the spring onions, peppers and bean sprouts.
- Thinly slice all the vegetables – keeping them separate and set aside.
- Peel the ginger and garlic, rinse and coarsely chop the chilli.
- Pour it all into a blender with the other marinade ingredients.
- Blend to make a uniform chilli paste.
At the barbecue:
- Get the barbecue ready for in-direct heat, approx. 200 °C.
- Place a wok on the grill, add oil and heat for 4-5 minutes.
- The vegetables must all be fried separately as they have different cooking times. Start with those needing the longest time – in this case the carrots. Give them 4-5 minutes. Remove them from the wok and continue with the other vegetables.
- Fry the meat strips until medium rare and then the noodles for 3-4 minutes at high heat.
- Add the marinade and pour in the vegetables.
- Add soy sauce, freshly chopped coriander, bean sprouts and pea shoots to taste.
- Cut the limes in half and serve with the fried noodles.
- Cut the meat to paper-thin slices. Turn the slices in soy sauce and let them stand while you prepare the other ingredients.
- Let the noodles soak in a bowl of water for one hour.
- Peel the shallots and carrots and rinse the spring onions, peppers and bean sprouts.
- Thinly slice all the vegetables – keeping them separate and set aside.
- Peel the ginger and garlic, rinse and coarsely chop the chilli.
- Pour it all into a blender with the other marinade ingredients.
- Blend to make a uniform chilli paste.
- Get the barbecue ready for in-direct heat, approx. 200 °C.
- Place a wok on the grill, add oil and heat for 4-5 minutes.
- The vegetables must all be fried separately as they have different cooking times. Start with those needing the longest time – in this case the carrots. Give them 4-5 minutes. Remove them from the wok and continue with the other vegetables.
- Fry the meat strips until medium rare and then the noodles for 3-4 minutes at high heat.
- Add the marinade and pour in the vegetables.
- Add soy sauce, freshly chopped coriander, bean sprouts and pea shoots to taste.
- Cut the limes in half and serve with the fried noodles.
In the kitchen:
At the barbecue:
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
