Ingredients
---Sauce---
4 cloves garlic chopped
1 tablespoon chopped fresh ginger
1/2 cup tamari or soy sauce
1/4 cup honey
2 tablespoons rice vinegar
2-3 tablespoons Gochujang ((Korean chili paste))
1 tablespoon toasted sesame oil
---stir fry---
8 ounces brown rice noodles
2 tablespoons sesame oil
3 cups mixed stir fry vegetables
3 shallots, sliced
1 pound flank steak or chicken breast, sliced thin
1/4 cup toasted sesame seeds
1/2 cup fresh basil
Directions
1
1. To make the sauce. Combe all ingredients in a glass jar. Shake or whisk to combine.
2
2. Cook the rice noodles according to package directions. Drain and rinse under cold water.
3
3. Heat 1 tablespoon oil in a large skillet over high heat. Add the vegetables and cook until wilted, 2-3 minutes. Stir in 2 tablespoons of the sauce. Cook until the sauce coats the veggies. Remove from the pan. 4. In the same skillet, add 1 tablespoon oil. Then add the shallots and cook 2 minutes, until deeply softened. Add the beef and cook, undistributed, until seared, 2 minutes. Toss the meat, then pour in the sauce. Simmer 1 minute, then stir in the noodles and vegetables. Cook 2-3 minutes, until the sauce coats the noodles. 5. Remove from the heat and stir in the basil and sesame seeds. Serve topped with fresh basil.
Notes
- chiffanade the basil leaves
- don't over do the sesame oil
- add the eggplant when the sauce goes in, not when the veggies are sauteed
- don't overcook the noodles
Description
Do not be lazy, use fresh veggies. The frozen packs suck