In Home Chefs Club, Recipes


  • 150 g steak
  • 1 bunch rice noodle, they can be bought in portion sizes from your local supermarket
  • 10 cm piece of cucumber
  • Half hand full of English spinach
  • 2 large spring onions
  • 1 medium size carrot
  • 2 table spoons good quality soya sauce
  • 1 teaspoon sesame oil
  • 1 table spoon honey
  • 1 pinch of chilli
  • Course black pepper
  • 1 tea spoon toasted sesame seeds
  • 5 mint leaves
  • 2 Tablespoons extra Virgin olive oil


  • Season steak with little salt & course black pepper
  • For the dressing add the soya, chopped mint, sesame oil, olive oil & honey to a bowl, mix well
  • With a mandolin cut carrot into thin strips & place in your lunch box
  • Peel the cucumber, cut like the carrots and add to the lunchbox
  • Slice the spring onion at an angle lengthwise and add
  • Boil the noodle in salted water until cooked +/- 3 min. Drain water & season with salt & pepper, a few drops of olive oil, sesame oil & mix well
  • Sear the steak in pan, until medium & leave to rest. Once it’s completely cooled, slice into 1/2 cm strips
  • Place noodles in middle of your container & all the prepped veggies around, I prefer not to mix them, add sliced  steak & garnish with the spinach leaves & toasted sesame seeds
  • Dressing served separately
  • For a vegetarian option, substitute protein for grilled vegetables  or even grilled cheese


Use rice noodles instead of regular pasta, if you don’t want to eat gluten, it’s the healthier choice.

Chef Juan Neethling is the Executive Chef at Southern Sun Waterfront in Cape Town’s bustling foreshore. In 2018 he was awarded the Unilever Food Solutions Senior Chef of the year. From trainee chef at the Lord Charles Hotel in Somerset West to over 20 years working in various hotels, fine dining restaurants and wine farms, Juan combines his love for cooking at home with his 5-star expertise in creating easy and accessible recipes anyone can try.

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