Guest Chef – Darren Remy of Kapi Kapi
Beach Noodle Salad
1 pkg. Spaghetti or any noodles
½ K.(1 lb.) Lomito (Beef)
1 Mango
1 Avocado
¼ c. chopped peanuts
1 Bunch Heiba Buena (Mint)
1 Bunch Cilantro
1 Bunch Basil
1 Carton Dos Pinos Orange Juice
2 T. Sesame Oil
1 c. Rice Wine Vinegar
Salt & Pepper to Taste
First put orange juice into a pot and reduce liquid to a syrup. Add mixture to a blender with rice wine vinegar and blend. Slowly add sesame oil and salt & pepper to taste. Boil noodles “al dente” and rinse with cold water. Cut lomito into large bite sized pieces and season with salt & pepper. Then heat a sauté pan or grill and cook to medium rare. In a large mixing bowl chop basil, mint & cilantro and mix with ¼ of cold noodles, dressing, beef and then slice the mango & avocado at the last minute for garnish. Top with chopped peanuts & ENJOY!
Served as appetizer for 4 or entrée for 2
