Peachy the Magazine September October 2015 | Page 75

FOOD + ENTERTAINING

3 tablespoons hoisin sauce
2 tablespoons roasted peanut oil
2 tablespoons fresh lime juice
1 tablespoon fish sauce
1 teaspoon Asian hot chili sauce
(such as Sriracha)
4 cups shredded romaine lettuce
1 pound shredded smoked beef
brisket, warm
½ cup sliced pickled Peppadew
peppers
½ cup assorted torn mint, basil
and cilantro

Microwave 8 cups water and one
tablespoon kosher salt on high in a
large microwave-safe glass bowl for
2 minutes. Submerge noodles in
water; let stand 20 minutes or until
tender. Drain.
Meanwhile, toss together pineapple
and next 4 ingredients; add table salt
and black pepper to taste.
Whisk together hoisin sauce, next
4 ingredients, and 2 tablespoons of
water. Combine drained noodles and
2 tablespoons of hoisin sauce mixture
in a medium bowl, tossing to coat.

Divide lettuce among 4 bowls. Top
with noodles, pineapple mixture,
brisket and peppers. Drizzle with
desired amount of remaining hoisin
mixture. Sprinkle with herbs, and
serve immediately.
Recipe from Southern Living.
SEPTEMBER OCTOBER 2015

73