Friday, August 1, 2008

pan fried rice noodles with beef & veggies~

Today I tried a deliciously different way of fixing rice noodles - pan fried. I learned about how to do it and pretty much got the recipe from Wandering Chopstick's post, but I didn't follow it exactly; so I'm linking to her for the original recipe. Being such a newcomer, you'd best follow hers rather than mine, LOL. One more thing - since I had significantly more beef in mine, I didn't have any marinade left in the bowl, so I made up a little sauce from the recipe from "Into the Vietnamese Kitchen" by Andrea Nguyen, and I added that along with the marinated beef. I'll call that "Flavoring Sauce" like AN did in her book.

Panfried Rice Noodles with Beef (and Vegetables)

1 pound beef round steak, thinly sliced

3 cloves minced garlic

2 tablespoons oyster sauce

1 tablespoon soy sauce

1 tablespoon corn starch

1 teaspoon fish sauce

1/2 teaspoon black pepper

1/2 teaspoon sugar

Mix these ingredients up and pour over the beef. Set aside to marinate.

Perpare vegetables. I julienned carrots, chopped bok choy, soaked and chopped dried black mushrooms, and sliced an onion thin.
For the noodles: soak 1 package of the medium wide rice noodles for a while in warm water, drain and then boil them until chewy tender. After draining in a colander, rinse with cold water and then drain very well. Toss with a little oil.
Flavoring sauce:
1/2 teaspoon sugar

1 1/2 tablespoons oyster sauce

2 teaspoons fish sauce

1 teaspoon soy sauce

3/4 cup warm water

OK - I'm going to let the photos do a lot of the talking...

Beef, marinating...

Boiled and drained noodles, waiting for frying...

Chopped veggies (onion not shown)

In a wok, pour oil until the bottom is covered. Heat on medium high heat until hot, and then carefully add the noodles. I did them in 2 batches. Spread the noodles out to cover the bottom of the pan. Fry until beginning to get crispy and holds together pretty well, then carefully flip with a spatula and fry the other side. Drain on a paper towel covered platter or plate. When the noodles have cooled, cut with kitchen shears into chunks or wedges, or just do like I did and tear them into smaller pieces. Set aside on a plate.

Next, in a little oil, stir fry the onions until they are getting soft. Add beef and any marinade left in the bowl, rinsing with water to get it all (about 1/2-1 cup water). If it's like mine, there is no marinade left, so you can add the flavoring sauce for the needed liquid.

Let that cook a few minutes - a gravy will start to form. Add the vegetables (not the bok choy yet) and stir fry for a few minutes.

Next, add the bok choy and stir fry a few more minutes. Keep the veggies crisp tender.

Finally, add the noodles back into the pan, tossing and stir frying until well mixed. Pour onto a platter and everybody dig in!

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