Recipe

Vietnamese Soy Rump Noodle Bowl

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Vietnamese Soy Rump Noodle Bowl

Thai infused rump meatballs with Vietnamese salad of carrots, cucumber and red cabbage with a palm sugar and soy dressed ramen noodles.




Ingredients to serve 2

  • 250g x Beef Mince
  • 20ml x DD Spice Mix - vietnamese meatballs
  • 150g x Ramen Noodles
  • 1 x Carrots - shaved with a peeler or julienne peeler
  • ½ x Cucumber - halved lengthwise and sliced
  • 1 stalk x Spring Onion - finely sliced
  • 100g x Red Cabbage - shredded
  • 5g x Mint - leaves picked from stem
  • 5g x Coriander - leaves picked from stem
  • 25g x Palm Sugar - crush in its bag
  • 60ml x Soya Sauce
  • ½ x Eggs - whisked (from your pantry)
  • Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 500g x Beef Mince
  • 40ml x DD Spice Mix - vietnamese meatballs
  • 300g x Ramen Noodles
  • 2 x Carrots - shaved with a peeler or julienne peeler
  • 1 x Cucumber - halved lengthwise and sliced
  • 2 stalks x Spring Onion - finely sliced
  • 200g x Red Cabbage - shredded
  • 10g x Mint - leaves picked from stem
  • 10g x Coriander - leaves picked from stem
  • 50g x Palm Sugar - crush in its bag
  • 120ml x Soya Sauce
  • 1 x Eggs - whisked (from your pantry)
  • Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Bring a large saucepan of salted water to the boil for use in Step 1 and preheat your oven to 200°C.

Washing Instruction

Wash your hands and cucumber well. Rinse your spring onions, mint and coriander thoroughly and drain on a paper towel.

Mariella's Tip

Cooking dishes from different countries is a great way to improve the variety in your diet and include foods that you usually shy away from.

Step 1 - Ramen Noodles

Once your large saucepan of salted water has come to the boil cook your ramen noodles for 4-5 minutes until tender. Drain through a colander and toss with a drizzle of olive oil.

Step 2 - Vietnamese Meatballs

Mix your mince along with your DailyDish Spice Mix and whisked egg in a large mixing bowl and season with salt and pepper. Roll into roughly 30g balls, you should end up with 6-8 meatballs. Place onto an oven tray, drizzle with some olive oil and pop into the oven for 8-10 minutes until cooked through. Alternately you could pan fry them for more colour and caramelisation for 4-5 minutes.

Step 3 - Palm Dressing and Bahn Mi Salad

Heat your soya sauce and palm sugar in a small saucepan, you can add a dash of water to facilitate cooking your sauce - break or crush your palm sugar as much as possible. Once your palm sugar has dissolved, remove your pan from the heat and add a few glugs of olive oil to form a dressing. Give your large mixing bowl a quick clean and toss your julienne carrots, sliced cucumber, sliced spring onion and shredded red cabbage along with your picked mint and coriander - use your coriander at your discretion if you aren't a lover of it. Cling film and reserve to serve.

To Serve

Divide your ramen noodles amongst your servings, dress your Bahn Mi salad with your palm dressing and place it on top of your noodles along with your Vietnamese meatballs.