4 October - Seared Herby Beef with Buckwheat Noodles, Wombok Herb Salad and Soy Dressing

And because it was so good the night before, we decided to do it again tonight.

But this time, changed the herby oil a little bit, this time I made it with garlic, parsley, coriander and rosemary with a hint of rice wine vinegar and a splash of malt vinegar and plenty of good olive oil.

And we served it with a cold noodle salad and a wombok herb salad, both were dressed with a soy dressing (soy sauce, sesame oil, malt vinegar, rice wine vinegar and water)

The wombok salad turned out really quite well.
Finely slice the wombok and shred the herbs (I used mint and vietnamese mint cos these grow like weeds in our garden)