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.
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
10- chopped fresh cilantro
13- cucumber, thinly sliced
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.