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Beef Rendang Noodle Bowl
Slow-cooked Malaysian beef rendang served over rice noodles with fried shallots and fresh herbs. Reheating the rendang with a splash of water to loosen its thick sauce is what lets it coat the noodles properly, rather than sitting as a dense clump on top.
Total time
25 min
Prep
5 min
Cook
20 min
Difficulty
easy
Cuisine
Fusion
Ingredients
600gslow-cooked beef rendang (homemade or quality ready-made)
400grice noodles, cooked
4 tbspcrispy fried shallots
1 cupbeansprouts
fresh coriander and Thai basilto serve
sliced long red chillito serve
lime wedgesto serve
Instructions
1
Reheat rendang with a little water to loosen.
2
Cook and drain rice noodles.
3
Place noodles in bowls.
4
Spoon rendang over.
5
Top with beansprouts, herbs, fried shallots and chilli.
6
Serve with lime.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
127
Protein
2.7g
Fat
0.3g
Carbs
28.5g
Fiber
2.1g
Sodium
7mg
Reviews
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