Cold beef curry and sweetcorn noodles

Cold beef curry and sweetcorn noodles

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  • 2 to 3
  • Easy
  • 25 minutes
  • 10 minutes
  • Villiera Cellar Door Chenin Blanc Reserve 2005


  • Sea salt
  • 1 tender beef steak (about 300g)
  • Peanut oil, for moistening
  • 200 g thin Chinese egg noodles
  • Sea salt and freshly ground black pepper, to taste
  • About 4 whole salad onions, sliced lengthways
  • About 120g baby corn, sliced lengthways
  • 1-2 T roasted soy seed mix or chopped roasted cashews
  • For the dressing, mix together
  • 1 x 400 ml can coconut milk
  • 1 T curry powder
  • 1 t cumin
  • ½ t coriander
  • 1 clove garlic, crushed
  • 1 t demerara sugar

Cooking Instructions

Salt the steak and moisten with oil. Sear on both sides in a really hot pan. Remove and cool to room temperature. Slice thinly.
Cook the noodles, then drain and mix with the dressing while still warm. Add the beef. Check seasoning. Turn onto a platter, or into bowls, and top with the onion, corn and seeds or nuts. Serve at room temperature.

Per serving: 3523kJ, 34.1g protein, 53.8g fat, 57g carbs

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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