Entrées

Mul-naengmyeon Mexicana

  • 3 portions
  • 470 calories

Preparation

Ingredients

Jicama, julienne, (1 cup) 3 oz
Carrot, julienne, (1/2 cup) 1.5 oz
Chili pepper, Jalapeño, julienne, (1/4 cup) 0.5 oz
Table salt, 1 tbsp. 0.25 oz
Vinegar, 2 tbsp. 1 fl.oz
Japanese Buckwheat Noodles, cooked, cooled 10 oz
Minor's Beef Base (No Added MSG)* 6 x 1 pound, 4 tbsp. 3 oz
Water, 3 cups 24 fl.oz
Minor's Cilantro Lime Flavor Concentrate Gluten Free 6 x 13.6 ounces, 2 tbsp. 1.5 oz
Pineapple juice, 1 cup 8 fl.oz
Chili pepper, red, flakes, (1 tsp.) 1 g
Eggs, soft boil, (2 each) 3 oz
Beef flank steak 8 oz

Method

  1. Mix the jicama, carrot and jalapeno with the salt and vinegar, refrigerate overnight.
  2. Mix the Minors Beef Base with the water and freeze for 4-6 hours.
  3. Blend the Minor’s Cilantro Lime Concentrate with the pineapple juice and strain through a cheese cloth.
  4. Mix the Beef Broth with the pineapple juice.
  5. Grill the flank steak to medium rare, rest and slice thin against the grain.
  6. Place noodles in a bowl, pour in the broth and garnish with the vegetables, egg, chili pepper and steak.

Nutritional Information

Average nutritional values per portion

Unit Per Serving
Energy 470 kcal
Protein 31 g
Fats, total 11 g
Carbohydrate, total 58 g
Sugars, total 3 g
Fats, saturated 4 g
Fiber, total dietary 5 g
Sodium 3864 mg
Calcium 78 mg
Cholesterol 118 mg
Iron 4 mg
Vitamin C 11 mg
Vitamin D 20 IU