Sakhon’s Noodles
- Reviews 2
Ready In: 30 mins
Serves: 2-3
Ingredients
- 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
- 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.
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