Noodles With Beef And Vegetables Recipe

(Me Xao)

Leftover vegetables and fresh ones, of course - complement the noodles in this meal-in-a-bowl.

Ingredients : Serves 6 - 8

450 g

225 g

4 cloves

5 tablespoons

1/2 teaspoons

1/4 teaspoon

120 g

2 tablespoons

4 tablespoons

2 cups

4 tablespoons

Rice vermicelli

Beef, thinly sliced

Garlic, finely chopped

Oil

Sugar

Salt

Freshly ground black pepper

Large onion, halved lengthways and cut into narrow strips

Spring onions (scallions), cut into 2 1/2 cm lengths

Celery stalks, thinly sliced diagonally

Carrot, cleaned and shredded

Broccoli florets, snow peas, or cauliflower

Large fresh mushrooms, thinly sliced

Soy sauce

Fish sauce

Chicken stock

Oyster sauce

Method :

Soak the noodles in water for 20 minutes. Drain and set aside.
Put the beef in a large bowl, and stir in the garlic, 1 tablespoon of the oil, the sugar, salt and pepper. Set aside.
Heat 2 tablespoons of the oil in a wok over high heat. Add the beef and stir-fry for 2 to 3 minutes. Remove from the heat.
Add the remaining 2 tablespoons oil to the wok and when it is hot, add the onion, scallions, celery, carrot, broccoli and mushrooms, stirring to mix well.
Stir in the soy sauce, fish sauce, 375 ml of the chicken stock, and oyster sauce, Stir in the noodles, making sure these absorb the liquid and become soft. Add the reserved 125 ml of stock if the noodles look dry. Return the beef to the wok and stir-fry 2 minutes more. Remove the beef to the wok and stir-fry 2 minutes more. Remove from the heat and serve on a large platter.