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How to Make Vietnamese Fried Noodles with Spicy Peanut Sate, Beef and Fragrant Herbs Asian Cooking Recipe Cuisine
Recipe Makes for 4 Servings:
I5- 30ml/1 - 2 tbsp vegetable oil
300g/lloz beef sir loin, cut against the grain in thin slices
225g/80z dried rice sticks (vermicelli) soaked in warm water for 20 minutes
225g/80z/1 cup beansprouts
5- 10ml/1-2 tsp fish sauce
1 small bunch each of fresh basil and mint, stalks removed, leaves shredded to garnish
For the sate:
4 dried Serrano chillies, seeded
60ml /4 t bsp groundnut (peanut) oil
4- 5 garlic cloves, crushed
5- 10ml/1-2 tsp curry powder
1/3 cup roasted peanuts, finely ground
Directions:
To make the sate, grind the Serrano chillies in a mortar or with a pestle. Heat the oil in a heavy pan and stir in the garlic until it begins to colour. Add the chilies, curry powder and the peanuts and stir over a low heat, until the mixture forms a paste. Remove the pan from the heat and leave the mixture to cool.
Heat a wok or heavy pan and pour in 1 tbsp of oil. Add the sliced beef and cook for 1-2 minutes and stir in 1-1/2 tsp of the spicy peanut sate. Tip the beef onto a clean plate and set aside. Drain the rice sticks.
Add 1 1/2 tsp oil to the wok and add the rice sticks and 1 tbsp sate. Toss the noodles until coated in the sauce and cook for 4-5 minutes or until tender.
Toss in the beef for 1 minute, then add the beansprouts with the fish sauce. Tip the noodles on to a serving dish and sprinkle with the basil and mint. Serve with pickles.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
I5- 30ml/1 - 2 tbsp vegetable oil
300g/lloz beef sir loin, cut against the grain in thin slices
225g/80z dried rice sticks (vermicelli) soaked in warm water for 20 minutes
225g/80z/1 cup beansprouts
5- 10ml/1-2 tsp fish sauce
1 small bunch each of fresh basil and mint, stalks removed, leaves shredded to garnish
For the sate:
4 dried Serrano chillies, seeded
60ml /4 t bsp groundnut (peanut) oil
4- 5 garlic cloves, crushed
5- 10ml/1-2 tsp curry powder
1/3 cup roasted peanuts, finely ground
Directions:
To make the sate, grind the Serrano chillies in a mortar or with a pestle. Heat the oil in a heavy pan and stir in the garlic until it begins to colour. Add the chilies, curry powder and the peanuts and stir over a low heat, until the mixture forms a paste. Remove the pan from the heat and leave the mixture to cool.
Heat a wok or heavy pan and pour in 1 tbsp of oil. Add the sliced beef and cook for 1-2 minutes and stir in 1-1/2 tsp of the spicy peanut sate. Tip the beef onto a clean plate and set aside. Drain the rice sticks.
Add 1 1/2 tsp oil to the wok and add the rice sticks and 1 tbsp sate. Toss the noodles until coated in the sauce and cook for 4-5 minutes or until tender.
Toss in the beef for 1 minute, then add the beansprouts with the fish sauce. Tip the noodles on to a serving dish and sprinkle with the basil and mint. Serve with pickles.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..
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