Vietnamese Noodle Bowl~


8 ounces Udon noodles

1/4 cup peanut or canola oil

2 cloves sliced garlic

1/4 cup fish sauce

3 tablespoons lime juice

2 tablespoons brown sugar

1/4 teaspoon red pepper flakes

Beef tenderloin, seared and sliced thin

Dry roasted peanuts

Carrots, peeled and julienned

Red bell pepper, julienned

English cucumber, peeled, sliced in half lengthwise, then sliced in thin slices

Head of Romaine lettuce, sliced

Fresh basil, chiffonade

Fresh cilantro, stems removed


Cook noodles according to package instructions. Drain. Heat oil in large frying pan or wok. Add garlic and sauté till fragrant, being careful not to brown. Add noodles and toss till well coated with oil. Place noodles in large serving bowl.


Make dressing by combining fish sauce, lime juice, brown sugar and red pepper flakes. Add up to 1/2 cup of water to dilute dressing to taste. Set aside.


Arrange vegetables and beef around perimeter of bowl. Garnish with basil, cilantro and peanuts. Drizzle with dressing.

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