Crispy Chiquita plantain noodles with chilli beef

Crispy Chiquita plantain noodles with chilli beef
Crispy Chiquita plantain noodles with chilli beef
Main Dish
70 min
Ambitious
2.6
Lactose free

An interesting way to use plantains! Served with spicy crispy beef.

1 3
For the noodles, preheat the oven to 170ºC / 338ºF / gas 5 and line a baking tray with baking parchment.

Slice the green skin away from the Chiquita plantain and spiralise according to the manufacturers instructions. Alternatively, julienne the plantain by thinly slicing 5 mm horizontal slices, then slicing into thin matchsticks.

Place the ‘noodles’ onto the lined tray, and drizzle with the vegetable oil and paprika. Use your hands to toss the noodles to make sure they are all coated, and arrange in a single layer.
1 tbsp
cornflour
2 tsp
Chinese five-spice powder
1 cup
thin-cut minute steak, very thinly sliced into strips
2 tbsp
vegetable oil
2
garlic cloves, crushed
1
red pepper, thinly sliced
1
red chilli, thinly sliced
Crispy Chiquita plantain noodles with chilli beef
2 3
Place into the oven for 10 minutes, then remove and stir, and return to the oven for a further 5 minutes. Remove and sprinkle with salt.
For the beef, whisk together the cornflour and five spice in a large bowl. Add the beef and toss to coat each strip.

Heat the vegetable oil in a large pan and add the beef strips in a single layer, leaving to crisp up for 3-4 minutes. Gently turn the beef, without disturbing the flour too much, and allow to crisp up for another 3 minutes, until brown.

Remove the beef using a slotted spoon to a kitchen paper lined plate, and add the ginger, garlic, pepper, half the chilli and half the spring onion to the pan. Keep stirring so that the ginger and garlic don’t burn.
3
spring onions, sliced, green and white parts separated
3 tbsp
mirin
1 tbsp
soy sauce
2 tbsp
sweet chilli sauce
2 tbsp
tomato ketchup
1 tbsp
toasted sesame seeds
Crispy Chiquita plantain noodles with chilli beef
3 3
Meanwhile, combine the mirin with the soy sauce, sweet chilli and tomato ketchup with 2 tbsp water. Pour over the vegetables and allow to cook for 2 minutes. Stir through the cooked beef.

Place onto serving plates, then sprinkle over the rest of the chilli and spring onion, and finally the toasted sesame seeds.



TIP: Combine the noodles with a green salad for an extra crunch.
1
green Chiquita plantain (as straight as possible as this will be easiest to spiralise)
1 tsp
vegetable oil
1/2 tsp
paprika
1 tsp
flaked sea salt
Crispy Chiquita plantain noodles with chilli beef
-
2 persons
+
2 tbsp
1 tbsp
2 tsp
1 cup
2
1
1
3
3 tbsp
1 tbsp
2 tbsp
2 tbsp
1 tbsp
1
1/2 tsp
1 tsp
Crispy Chiquita plantain noodles with chilli beef
Nutritional values per person
476 kcal
Calories
12.7g
Fat
3.5g
Saturates
63.5g
Carbohydrate
38.2g
Sugars
5.9g
Fibre
26.6g
Protein
5.0g
Salt
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