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Noodle Pot Pourri with Melon

5 from 8 votes
Prep Time 45 mins
Cook Time 30 mins
Rest Time 12 hrs
Total Time 13 hrs 15 mins
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

For the meat:

  • 2 tbsp Teriyaki sauce
  • 1 tsp Tabasco
  • 200 g Beef goulash, fresh
  • 1 Egg, size S, just the egg white
  • 1 tbsp Tapioca flour
  • 4 tbsp Sunflower oil
  • 1 tbsp Sesame oil, dark

For the vegetables:

  • 4 small Onions, red
  • 2 medium sized Cloves of garlic, fresh
  • 1 smaller Broccoli
  • 50 g Carrot
  • 8 Runner beans, green, fresh or frozen
  • 1 small Honeydew melon
  • 10 Grapes, dark blue, seedless

For the pasta:

  • 250 g Water
  • 5 g Chicken broth, Kraft bouillon
  • 80 g Fusilli, dried

For the sauce:

  • 50 g Noodle broth
  • 20 g Orange juice
  • 1 tbsp Rice wine vinegar, light
  • 1 tbsp Rice wine vinegar, black
  • 1,5 tbsp Tomato paste
  • 2 Pinches Pepper, black, fresh from the mill
  • 1 tsp Tapioca flour
  • 1 tbsp Rice Wine, (Arak Masak)

To garnish:

  • 2 Cutouts from the honeydew melon
  • 8 Frisée salad leaves

Instructions
 

  • Mix teriyaki sauce with Tabasco and marinate the goulash in it overnight. The next day whisk the egg white with a pinch of salt and the tapioca flour until homogeneous, mix with the marinated meat and keep ready at room temperature.
  • Cap the onions and garlic cloves at both ends, peel and cut into small pieces. When the broccoli is washed, cut the stem 2 cm at the bottom and remove the florets about 3 cm with the stem from above. Chop large florets bite-sized. Cut the upper, unwooded handle parts crosswise into 6 mm wide rolls. Peel the stalk, which is lignified on the edge, and cut into slices crosswise. Keep the stems and florets ready separately.
  • Wash the carrot, cut off both ends, peel and slice with a corrugated plane into approx. 3 mm thick slices. Wash the fresh green beans, cut them off at both ends and remove any threads that may be present. Put together with the broccoli florets in boiling water and blanch for 3 minutes. Cut the beans diagonally into pieces approx. 8 mm wide. Thaw frozen goods and cut to length as well.
  • Wash and dry the honeydew melon and make 3 cutouts approx. 3 cm wide. Remove the grains from the cutouts and separate the peels. Cut a section into bite-sized pieces. Wash the frisée lettuce leaves, shake dry and distribute on the serving plates. Wash the grapes and remove 10 pieces from the umbel. Use 4 pieces for garnish.
  • Wash the tomato and cut it crosswise into slices. Remove the grains. Place on the frisée lettuce leaves and place the grapes on top. Place the melon sections with it.
  • Bring the water for the pasta to a boil and dissolve the chicken broth in it. Add the weighed pasta and cook al dente according to the instructions on the package. Strain and DO NOT rinse! Keep the broth. Mix the ingredients for the sauce homogeneously. Strain the meat.
  • Heat a wok, add 2 tablespoons of sunflower oil and let it get hot. Add the pieces of meat and stir-fry for 4 minutes. Add the sesame oil and take the pieces of meat out of the pan and keep them ready.
  • Add the remaining oil, the onions and the garlic cloves and stir-fry until the onions are translucent. Add broccoli stalks, carrots and runner beans and stir-fry for 1 minute. Add the pasta, broccoli florets and melon pieces, stir-fry for 2 minutes and deglaze with the sauce. Simmer briefly, then stir in the pieces of meat and distribute the mixture on the serving plates, serve and enjoy.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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