Ingredients

• 200g/7oz rib-eye beef
• cut into strips
• ½ tbsp soy sauce
• 2 tbsp honey
• ½ tsp chilli flakes
• 1 tbsp sesame oil
• 1 lime
• zest and juice
• 1 tbsp olive oil
• 300ml/½ pint vegetable oil
• for deep frying
• 50g/2oz rice noodles
• 1 tbsp chopped peanuts
• to garnish

Directions

• For the beef satay
• place the beef into a small bowl with the soy sauce
• honey
• chilli flakes
• sesame oil
• lime juice and zest and leave to marinate for ten minutes.
• Thread the beef onto skewers that have been soaked in water. Heat the olive oil in a pan
• add the skewers and brown them on all sides for 1-2 minutes.
• For the noodles
• place the vegetable oil into a deep
• heavy-based saucepan and heat until a small cube of bread sizzles and turns golden brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Carefully drop in the noodles and cook for two minutes
• or until puffed up and crisp. Carefully remove with a slotted spoon and drain on kitchen paper.
• To serve
• pile the noodles onto a serving plate
• top with the beef satay kebabs and sprinkle with chopped peanuts.