Vietnamese Stir Fry Noodles For 2 Recipes

Steps:

• Step 1: Cook Noodles - see "Prepare 1 Serving of Noodle" instructions. Set Noddles aside. Step 2: Heat Canola oil in a large frying pan. Set on medium-high heat. Add Garlic. Stir Garlic frequently until Garlic is browned. Add Beef/ Chicken/ Tofu. Saute approx 3 minutes until cooked through. Step 3: Add Celery, Red Bell Peper, Bok Choy and Mushrooms. Saute approx. 2 minutes. Add Sea salt to taste. Step 4: Stir in Noodles. Mix thoroughly for one minutes. Turn off heat. Step 5: Sprinkle Cilantro on top. Add Black Peper to taste. Squezze Lime all over

Steps:

• In a small bowl combine sugar, rice vinegar and lime juice and stir to dissolve. Add fish sauce, garlic, ginger, chiles and 1/2 cup water and stir together. Let sit for 15 minutes for flavors to meld. (May be prepared a day ahead and refrigerated.)
• Bring a large pot of water to the boil. Add rice noodles, stir and turn off heat. Let noodles soften (5 to 8 minutes, depending on brand), then drain and rinse with cold water. Leave in colander at room temperature.
• Meanwhile, combine beef, fish sauce, sugar, garlic and lemon grass in a bowl. Massage seasoning into beef and let sit for 15 minutes.
• Line a serving bowl or four individual large wide soup bowls with a few lettuce leaves and top with noodles.
• Heat the oil in a wok over high heat. When wok is nearly smoking, add beef and quickly stir-fry until lightly browned and just cooked, about 2 minutes. Work in batches if necessary so meat browns and doesn't steam. (If you do not have a wok, you may use a cast iron skillet and work in batches.)
• Top noodles with cooked beef, scallions, carrot, cucumber and daikon. Sprinkle with herbs, crushed peanuts and fried shallots (add sprouts if using). Drizzle lightly with dipping sauce and pass remaining sauce at table.

Steps:

• To prepare chicken: Combine sesame oil, fish sauce, sugar, chile paste and pepper in a resealable plastic bag. Add chicken; marinate in the refrigerator for 24 hours.
• To prepare broth: Warm oil over medium heat. Add garlic and ginger; cook, stirring, until fragrant and well mixed, about 2 minutes. Add water, sugar, oyster sauce and fish sauce; bring to a boil, then reduce heat and simmer 5 minutes. Pour through a fine strainer, discarding solids. Stir chile paste into broth; set aside. (You should have about 1 cup broth.).
• To prepare stir-fry: Combine vegetable oil and sesame oil in a large skillet or wok; heat almost to the smoking point. Quickly add chicken; stir-fry until chicken is about half cooked. Add bell peppers, onions, mushrooms, basil and cilantro; cook until vegetables are almost tender. Add broth and bring to a boil, then add snow peas and broccoli. Cook just until crisp-tender, about 3 minutes. Dissolve cornstarch in cold water; stir into the stir-fry mixture.
• Return to a boil and cook briefly until thickened.
• To serve: Spoon stir-fry over rice; garnish with lime and cilantro.

Steps:

• Whisk together the olive oil, 4 cloves of garlic, ginger, fish sauce, soy sauce, and sesame oil in a bowl, and pour into a resealable plastic bag. Add the beef sirloin tip, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours. Remove the beef sirloin tip from the marinade, and shake off excess. Discard the remaining marinade.
• Heat vegetable oil in a large skillet over medium-high heat and stir in the beef. Cook and stir until the beef is evenly browned, and no longer pink. Place beef on a plate and set aside. Reduce heat to medium, adding more vegetable oil to the skillet if needed. Stir in 2 cloves of garlic, green onion, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in green beans, beef broth, lime juice, basil, mint, red pepper flakes and pepper. Return beef sirloin to skillet and toss to combine. Remove from heat and toss in cilantro.