Prep 15 mins
Cook 25 mins
This was a very tasty dish we made in a Thai noodle cooking class. It was so easy, and quick, too.
- 1 bunch romaine lettuce
- 1 lb fresh rice noodles (these are not dried noodles, they're sold pre-cut in about 1/4-inch strips, or in sheets you can cut)
- 4 tablespoons black soy sauce
- 1 tablespoon vegetable oil
- 1 lb ground beef
- 3 tablespoons garlic, chopped
- 2 tablespoons curry powder
- 1 onion, chopped
- 3 cups cherry tomatoes, cut in half
- 1⁄2 teaspoon ground pepper
- 2 (14 1/2 ounce) cans chicken broth
- 1⁄2 cup cornstarch
- 3⁄4 cup water
- 2 tablespoons black soy sauce
- 2 tablespoons fish sauce
- 4 tablespoons light soy sauce
- 1 tablespoon salt
- 3 tablespoons brown sugar
- 3 tablespoons rice vinegar
- sambal oelek
- Clean and cut lettuce into bite size pieces. Keep refrigerated until ready to use.
- Separate noodles into strands and stir-fry in heated non-stick wok or skillet. Add 4 tbsp black soy sauce, and stir until noodles become brown and a little crispy on the bottom. Remove to a bowl, and set aside.
- Heat oil in the same wok, and sauté garlic until aromatic. Add ground beef and stir to break up meat and brown it. Add curry powder and ground pepper. Mix well until beef is done. Add chopped onion and tomatoes. Stir well and saute about 5 minutes with the beef mixture.
- Add chicken broth to beef mixture and add seasoning ingredients. Taste and adjust for proper balance of sweet/sour/salty.
- Mix cornstarch and water, and make a slurry. In a slow stream, add slurry to broth in pan, stirring constantly to keep it from getting lumpy. Boil until the sauce is thickened. Lower heat and simmer a few minutes.
- To serve, place lettuce on plates. Put noodles on the lettuce. Put a scoop of beef sauce on top of the noodles, sprinkle with ground pepper and a little bit of Sambal oelek.
This is super simple and really delicious. Thursdays are very hectic for our family and this meal was easy for my husband to cook while I was at Speech Therapy with my 8 year old. I served this with a crusty bread for dinner and thought it was nice and light. I also reconstituted dried rice noodles because I couldn't find fresh ones. Made for the Southeast Asian round of ZWT9 for team Tasty Testers.
This is really delicious! Goes together easily and tastes like it was a lot more work than it actually was! My only caution is that it serves way more than 4! I had tons of leftovers, not that I'm complaining. I couldn't find fresh rice noodles so reconstituted dried rice noodles in hot water for 15 minutes, then continued with the recipe. I hope to find fresh noodles (or learn to make them) so I can try this recipe with them.
this makes a great appetizer, though i can also see it for a lunch or brunch. very easy to assemble and very tasty with just the right amount of curry flavor, i used garlic and heirloom tomatoes from my garden.