Guest Chef – Darren Remy of Kapi Kapi

Beach Noodle Salad

1 pkg. Spaghetti or any noodles

½ K.(1 lb.) Lomito (Beef)

1  Mango

1  Avocado

¼ c. chopped peanuts

1  Bunch Heiba Buena (Mint)

1 Bunch Cilantro

1 Bunch Basil

1  Carton Dos Pinos Orange Juice

2 T. Sesame Oil

1 c. Rice Wine Vinegar

Salt & Pepper to Taste

First put orange juice into a pot and reduce liquid to a syrup. Add mixture to a blender with rice wine vinegar and blend. Slowly add sesame oil and salt & pepper to taste. Boil noodles “al dente” and rinse with cold water. Cut lomito into large bite sized pieces and season with salt & pepper. Then heat a sauté pan or grill and cook to medium rare. In a large mixing bowl chop basil, mint & cilantro and mix with ¼ of cold noodles, dressing, beef and then slice the mango & avocado at the last minute for garnish. Top with chopped peanuts & ENJOY!

Served as appetizer for 4 or entrée for 2