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Night stall noodles and ox cheeks
Serves 4 Starters and mains
Ingredients
- 2 x 500g ox cheeks
- 250g vermicelli rice noodles
- 20g butter
- 2tsp ground cumin, plus extra to serve
- 2tsp paprika, plus extra to serve
- small handful flat-leaf parsley leaves, finely chopped
Method
Place a steamer over a medium- high heat, with enough water to last for about 4 hours. (You can always top up with more from the kettle if you need it). Put the ox cheeks in the steamer, cover with a layer of cling film and foil to seal, then add the lid. Bring to the boil, reduce the heat to low and steam for around 31⁄2-4 hours, or until tender, and you can pull the meat apart with a fork. Set aside to rest in a warm covered dish.
Put the noodles into the steamer, adding more water if necessary, and cook until soft, around 8-10 minutes. Drain and transfer to a mixing bowl. Add the butter, season and toss together.
To serve, transfer the noodles to a serving dish. Discard any fat from the ox cheeks and fork apart the meat. Season with the cumin, paprika and salt. Add the meat to the dish with the noodles. Sprinkle over a little more cumin and paprika, and garnish with the parsley. Serve immediately.
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