Real African Dishes: [MC-AllEthnic-Recipes] Thai SOY SAUCE NOODLES WITH BEEF AND GREENS

Saturday, July 16, 2011

[MC-AllEthnic-Recipes] Thai SOY SAUCE NOODLES WITH BEEF AND GREENS

* Exported from MasterCook *

Thai SOY SAUCE NOODLES WITH BEEF AND GREENS

Recipe By :From Quick and Easy Thai by Nancie McDermott
Serving Size : 3 Preparation Time :0:00
Categories : Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound dried rice noodle
3 Tablespoons fish sauce
2 Tablespoons dark soy sauce -- or other soy sauce
1 Tablespoon molasses -- honey or brown sugar
1/2 teaspoon salt
1/2 teaspoon pepper
3 Tablespoons vegetable oil
1 Tablespoon coarsely chopped garlic
1/2 pound boneless beef -- such as tri tip, flank steak, or rib eye, thinly sliced crosswise into 2 inch strips
5 cups loosely packed fresh chard -- or spinach or other cooking green leaves, cut up into big bite-sized pieces, or 3 cups broccoli florets
1/4 cup water -- or broth, as needed, to cook up the broccoli or greens if using collards (1/4 to 1/2)
2 eggs -- lightly beaten

To prepare the dried rice noodles, bring a large saucepan of water to a rolling boil, add the noodles, and remove from heat. Let the noodles steep 5 minutes, and then drain and rinse well in cold water. Transfer the drained rice noodles to a med. Bowl and place it by the bowl.

In a small bowl, stir together the fish sauce, soy sauce, molasses, salt, and pepper. Place it by the stove, spoon and all, along with a serving platter, a pair of long-handled tongs or a spatula, and a slotted spoon for tossing the noodles. Have all the remaining ingredients ready and handy.

Heat a large, deep skillet or a wok over med-high heat and add 2 Tablespoons of the oil. Swirl to coat the surface, add the garlic, and toss for 30 seconds. Scatter in the beef and toss well. Add the spinach and cook, tossing often, until it is shiny, bright green, and tender and the beef is cooked, 1-2 minutes (collards and broccoli will need a splash of water and an extra minute to two of cooking.) Transfer the beef and spinach to the serving platter.

Reduce heat to medium, scatter in the noodles, and toss well. Cook 2 minutes or so, tossing and pulling the noodles apart so they cook evenly, and adding splashes of water as needed to keep them moist and prevent sticking. When the noodles have softened, curled up, and turned white, push them to the side of the pan.

Add the remaining tablespoon of oil to the pan. Pour in the eggs and when they are almost set, toss to scramble, and mix them in with the noodles.

Return the beef and spinach to the pan. Add the soy sauce-molasses mixture, using the spoon to get every sticky drop. Toss everything well for about 1 minute until the noodles are a handsome brown. Transfer to the serving platter and serve hot or warm.

Serves 2 to 4.

AuthorNote: This is a classic Thai lunchtime dish: it would be great for a simple supper too. I'd eat the leftovers for breakfast! -julia

Cuisine:
"Asian"
Source:
"Marquita Farms"
S(Formatted by Chupa Babi):
"July 2011"
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Per Serving (excluding unknown items): 645 Calories; 27g Fat (38.2% calories from fat); 21g Protein; 78g Carbohydrate; 2g Dietary Fiber; 182mg Cholesterol; 1262mg Sodium. Exchanges: 4 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 4 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 26633 0 1396 0 0 0 0 26351 3298 902533 0 0