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 1/2 teaspoons 1/4 teaspoon 1 4 2 1 120 g 10 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 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.