Mul-naengmyeon Mexicana

Preparation

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

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

Nutritional Information