Sticky asian short ribs with hokkein noodle salad
Serves: 4 | Preparation Time: 15 mins | Cooking Time: 40 mins
- 4 beef short ribs, each cut into 3
- 240g jar of char siu sauce
- ¼ cup (60ml) sweet chilli sauce, plus 1 tablespoon extra
- 450g packet fresh hokkein noodles
- 1 bunch baby bok choy, trimmed, leaves separated
- 1 small red onion, thinly sliced
- ½ cup coriander leaves
- 1 cup bean sprouts
- ¼ cup lime juice
- Combine beef ribs, char siu sauce and sweet chilli sauce in a large bowl. Cover and chill for 2 hours to marinate.
- Preheat oven to 200⁰C. Line a baking tray with baking paper. Preheat a pan to moderately low. Use a pan that suits the number of pieces to be cooked. Add the beef ribs and cook for 10 minutes each side. Transfer beef ribs to prepared tray. Bake for 20 minutes until just tender. Remove beef ribs, cover loosely with foil, and rest in a warm place for 5-10 minutes before serving.
- Meanwhile, place the noodles and bok choy in a large heatproof bowl. Pour over enough boiling water to cover. Stand for 5 minutes or until the noodles separate easily and bok choy has wilted. Drain well, then return to bowl. Add the onion, coriander, sprouts, juice and extra sweet chilli sauce. Toss well to combine. Set aside.
- Serve beef ribs with the hokkein noodle salad.
- For extra flavour, marinate ribs overnight. Marinated ribs can also be frozen for up to 2 months before cooking. To cook, defrost in the fridge overnight.
- If char siu sauce is unavailable in your supermarket use a combination of equal quantities of hoisin sauce, honey and soy sauce.
- These ribs can be cooked on a hooded barbecue. Oil a flat plate lightly, and preheat as per step 2. Cook for 10 minutes each side and then transfer the ribs to the upper racks before closing the hood for the remaining baking time.
- Substitute rice stick noodles for hokkein.