Recipe by DeeCooks
This is named after a dear student of mine who was originally from Cambodia. We had lunch in a Cambodian restaurant once and this is my "NO AUTHENTIC INGREDIENTS" copy of the recipe. At the time, fish sauce and such were not readily available even in California, so I faked it, but it turned out really well. My Cambodian and Vietnamese friends approve. It's a fast easy weeknight dish and is very open to whatever veggies you have in the fridge. (I love shredded carrots, cucumber, zucchini, halved cherry tomatoes....) What's best about it is that when I cook it I remember this troubled kid who finally made it :)
- 8 ounces thin spaghetti (cappelini, angel hair)
- 6 tablespoons white wine vinegar
- 3 tablespoons soy sauce
- 4 garlic cloves, minced
- 2 tablespoons sugar
- 1⁄2 teaspoon hot red pepper flakes
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon anchovy paste
- 1⁄4 cup packed fresh mint leaves, shredded (dried just doesn't work well here...)
- 1 lb any type of stir-fryable steak, such as flank, round, tri-tip, etc
- 3⁄4 cup fresh bean sprout
- 1⁄2 red bell pepper, cut in thin strips
- 1⁄2 cup thinly sliced celery
- 1⁄4 cup dried roasted peanuts, crushed
- mint (to garnish)
Directions See How It's Made
- Blend the vinegar, soy sauce, garlic, sugar, red pepper flakes, salt, and anchovy paste until smooth. (I love my hand blender).
- Cut steak into thin strips, pour about a third of sauce over it to marinate briefly.
- Cook noodles til tender, drain very well. In a large bowl toss the noodles with the remaining sauce, vegetables, and mint.
- Remove steak strips from marinade and stir fry over high heat until done to your liking. Add to noodles.
- Boil remaining marinade/sauce to cook through and toss with noodle beef mixture.
- Sprinkle with peanuts, garnish with mint leaves.