Vietnamese Noodles with Steak and Shrimp
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 407 |
| pro | 24 g |
| total fat | 6 g |
| sat. fat | 1 g |
| carb | 63 g |
| fibre | 2 g |
| chol | 124 mg |
| sodium | 2 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 22 |
| vit A | 69 |
| vit C | 57 |
| folate | 15 |
Look for rice noodles in the pasta or multicultural aisles of your grocery store and keep them on hand for when you're craving something a little exotic. They cook in even less time than wheat pasta. Any width of noodle will do.
Ingredients
- 8 oz rice noodles
- 1/2 cucumber, halved lengthwise and sliced
- 1 carrot, grated
- 1/2 sweet red pepper, diced
- 1/4 cup granulated sugar
- 1/4 cup water
- 1/4 cup fish sauce
- 4 tsp lime juice
- 2 cloves garlic, minced
- 4 oz sirloin steaks
- 1 tbsp vegetable oil
- 8 oz large cooked shrimp
- 1 tbsp chopped fresh mint or fresh coriander, (optional)
Preparation
In large pot of boiling salted water, cook noodles for 4 to 6 minutes or until tender but firm. Drain and rinse under cold running water. Drain again and transfer to serving bowl. Top with cucumber, carrot and red pepper.
Meanwhile, in small bowl, whisk together sugar, water, fish sauce, lime juice and garlic; set aside.
Cut beef into thin strips. In skillet, heat oil over medium-high heat; stir-fry beef for about 2 minutes or until browned. Add to pasta mixture.
Add fish sauce mixture to skillet; bring to boil. Add shrimp; reduce heat and simmer for 1 minute or until heated through. Pour over noodles. Sprinkle with mint (if using).
- Keywords : Vietnamese; Main Course; Stir Fry; Boil; Noodles; Beef; Shrimp; Cucumbers; Red pepper; Steak; Asian;
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