Malaysian Street Noodles

“The complex spices and unique flavors of Malaysian Street Noodles are complemented by the bright fruit and minerality of AVV Syrah.”

-John Wetzel, Family Partner & Sales Manager

2 lbs. flank steak
(if available, substitute venison back strap )
1 lb. shitake mushrooms
2 bell peppers (red/yellow or orange)
1 eggplant
½ package of spaghetti (thick preferred)
½ cup fresh cilantro, chopped
1 Tbsp. olive oil
salt

Meat Marinade/Noodle Sauce:
1 cup AVV Syrah
¼ cup soy sauce
1 shallot, chopped
3 Tbsp. fresh ginger, chopped
3 garlic cloves, chopped
1 Tbsp. fresh lemongrass, finely chopped
1 jalapeno pepper, chopped (all seeds & pith removed result in medium heat; adjust to taste)
3 tsp. Chinese five spice
1 tsp. turmeric

Note: Steak must marinate overnight

1. In a bowl, combine all marinade/noodle sauce ingredients together. Set half aside and put in fridge to be used as sauce. Use the remaining half to marinate the flank steak overnight in fridge.
2. Slice eggplant, bell peppers and mushrooms into ½ inch strips. Sauté eggplant, bell peppers and mushrooms with 1 Tbsp. olive oil in pan with the sauce you set aside. Keep warm.
3. Take out marinated flank steak from fridge and grill for 3-5 minutes per side depending on thickness. Slice against the grain into 3/8 inch slices and add to the sautéed vegetables.
4. Fill a large pot with water and add salt for taste. Bring to a boil and add ½ package of spaghetti. Stir occasionally. After 4 minutes, check pasta’s doneness. Once done, remove and drain in colander.
5. In a large serving bowl, combine vegetables, chopped cilantro, steak, and noodles. Toss together and serve.

Enjoy with a glass of 2014 AVV Estate Syrah