One night I had planned on making Vietnamese Pho (Beef Noodle Soup) for dinner. Earlier in the week, I went to my local Asian Market and gathered all the ingredients. Then the night of, I realized that I just wasn't in the mood for soup! But I really needed to use up the fresh ingredients before they spoiled. SO, I got creative! I decided to make a fried noodle version of the same dish. The results? AMAZING!!
1 pack Pho Noodles (or any rice noodles)
Safflower Oil (or any light oil - Canola, Peanut, etc.)
1 pack Shaved Beef (or Pork or Chicken; Old Neighborhood Foods makes excellent shaved meat)
1 Tb Hoisin Sauce
1/4 c. Soy Sauce
1/4 c. Water
1 tsp. Sugar (optional)
1 tsp. Rice Vinegar
1 tsp Sriracha (optional)
1 med. Onion, diced
1 bunch Scallions, chopped, separating whites & greens
3-4 stems Mint, leaves separated and chopped
3/4 oz Basil, leaves separated and chopped
1/4 c. Cilantro, chopped
1/2 English Cucumber, julienned in 1/2" pieces
Lime Wedges, for Garnish
Cook noodles according to package directions. Drain and lightly coat with oil to prevent them from sticking.
In a medium bowl, combine hoisin, soy, water, sugar, rice vinegar, and sriracha. Marinate the beef in this mixture for at least 30 minutes. Be sure to separate the thin slices of beef. When ready to cook, drain meat over a bowl, reserving the marinade.
In a large wok, heat the oil. Then fry the meat in a single layer (in batches if necessary) until cooked through. Set aside.
Once the meat is cooked, add the reserved marinade to the wok and let reduce to a thick glaze. Add onions and the scallion whites and cook until softened. Stir in scallion greens, mint, basil, cilantro. Add beef and noodles. It may be necessary to add a little more oil to keep the noodles from sticking and to allow them to fry a bit. When completely stirred and the noodles have had a chance to absorb the glaze and become slightly brown, remove from heat. Stir in cucumbers.
Serve hot with lime wedges and additional sriracha for those of you who like it HOT! (Like me!)