Panfried Rice Noodles with Beef and Vegetables

Name: Panfried Rice Noodles with Beef and Vegetables
Yield: serves 2 as a main dish, or 4 to 6 with 2 or 3 other dishes
Ingredients: 1/3 pound wide dried flat rice noodles; Salt; 6 tablespoons canola or other neutral oil; 1 teaspoon cornstarch; 1/4 teaspoon sugar; 3/4 teaspoon fish sauce; 1 1/2 teaspoons light (regular) soy sauce; 1/2 pound flank steak, cut across the grain into strips about 3 inches long, 3/4 inch wide, and a scant 1/4 inch thick; 1/2 teaspoon sugar; 1 1/2 tablespoons oyster sauce; 2 teaspoons fish sauce; 1 teaspoon light (regular) soy sauce; 3/4 cup warm water; 1 tomato; 1 1/2 cups small broccoli florets, about 2 inches long and 1 inch wide at the bud end; 1 small carrot, peeled, halved lengthwise, and cut on the diagonal into 1/8-inch-thick slices; 1/2 red bell pepper, seeded and cut into 3/4-inch squares; 2 tablespoons water; 1/2 small yellow onion, sliced lengthwise 1/4 inch thick; 2 1/2 teaspoons cornstarch dissolved in 1 1/2 tablespoons water; Black pepper

December 14, 2011

This classic Vietnamese noodle dish features a lightly crispy bed of panfried rice noodles topped with a slightly tangy, saucy stir-fry of beef and vegetables. It is among my favorites. For this preparation, I usually start with dried noodles the size of pappardelle (or wide egg noodles), mostly as a matter of convenience because soft , room-temperature fresh rice noodles are hard to come by. If you should find good fresh rice noodles, use them the day you buy them. You will need to buy a pound for this recipe, and you don’t have to boil them. They are already cooked and coated with oil, so just toss them with salt and panfry.

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