Rice Noodles with Asian Fish Sauce

I haven’t posted in about a week, maybe more, so I have some catching up to do. This was my second time specifically making a meal in order to create leftovers. This dish created 6 portions total. The recipe is from a book called Good Housekeeping Fast Weeknight Favorites. I’ll probably be making a bunch of things from here and posting them.

This was really quite easy to put together. I really liked the subtle taste of the fish sauce. A little bit goes a very long way. I would definitely recommend using the fish sauce because it really makes the dish. The book does note that say sauce can be used as a substitute.

The book noted that this recipe should take about 25 minutes total, but it took about 30 minutes- with two people working.

Ingredients:

1- 8 oz package rice noodles

2- 1 tablespoon vegetable oil

3- 4 garlic cloves, thinly sliced

4- 1 medium onion, thinly sliced

5- 12 ounces ground beef (we used ground turkey)

6- 1/2 cup chicken broth

7- 3 tablespoons Asian fish sauce (nam pla or nuoc nam)

8- 1 teaspoon sugar

9- 3/4 teaspoon crushed red pepper

To garnish:

10- chopped fresh cilantro

11- beansprouts

12- peanuts

13- cucumber, thinly sliced

Directions:

1- Bring a pot of water to a boil. Turn off the heat and soak the noodles for about 5 minutes. They cook up very fast.

2- Heat oil in a skillet over medium heat. Add the onion and garlic and cook until golden. Add the beef or turkey and cook, breaking it up, until browned and cooked through.

3- Stir in broth, fish sauce, sugar, and crushed red pepper. Simmer uncovered until thickened slightly, about 5 minutes.

4- Add the drained noodles and use tongs to combine all ingredients.

5- Put noodles into bowl and garnish with above ingredients as desired.

 

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