Asian Rice Noodles

with beef and peanuts


4 servings

  • 4 tablespoons Rapeseed Kernel Oil EXTRA-MILD
  • 300 g beef
  • 4 tabelspoons soy sauce
  • cayenne
  • 4 green onions
  • 2 cloves of garlic
  • 200 g thin rice noodles
  • 1 teaspoon minced ginger
  • 1 teaspoon minced red chili pepper
  • 4 tablespoons oyster sauce
  • 4 tablespoons rice wine
  • 2 tablespoons rice vinegar
  • 4 tablespoons chopped peanuts (not salted)
  • 1 handful coriander
  • sea salt, sugar


  1. Cut the beef into fine slices. Mix with 2 tablespoons of Rapseed Kernel Oil EXTRA-MILD, soy sauce and cayenne. Cover the bowl and let it marinate for 30 minutes.
  2. Clean and wash the the green onions and cut it into 1.5 inch pieces. Peel and mince the garlic. Cook the rice noodles and let them drip in a strainer.
  3. Remove meat from marinade. Heat 1 tablepoon Rapseed Kernel Oil EXTRA-MILD in a pan or wok. Fry the sliced beef at a medium temperature for about 4-5 minutes, stirring occasionally. Remove and place meat on a plate.
  4. Clean the pan with a paper towel. Heat 1 tablespoon of Rapseed Kernel Oil EXTRA-MILD. Add green onions, garlic, ginger and red chili pepper and fry it 2-3 minutes, stirring occasionally. Add oyster sauce, rice wine and rice vinegar, mix it well and add frieed meat. Let it steep 2-3 minutes and season to taste with salt, cayenne and 1-2 dashes of sugar.
  5. Serve the rice noodles in small bowls topped with the meat & green-onion-mix, chopped nuts and garnish with coriander leafs.

preparation time: 30 minutes

rest period: 30 minutes

Very delcious with

In Rapeseed Kernel Oil sautéed water spinach leaves.

Nutrition values (per serving)

452 kcal
24.7 g
18 g
46 g
Bread units: 
4 BE

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