Sakhon’s Noodles
"This is named after a dear student of mine who was originally from Cambodia. We had lunch in a Cambodian restaurant once and this is my "NO AUTHENTIC INGREDIENTS" copy of the recipe. At the time, fish sauce and such were not readily available even in California, so I faked it, but it turned out really well. My Cambodian and Vietnamese friends approve. It's a fast easy weeknight dish and is very open to whatever veggies you have in the fridge. (I love shredded carrots, cucumber, zucchini, halved cherry tomatoes....) What's best about it is that when I cook it I remember this troubled kid who finally made it :)"
- Ready In:
- 30mins
- Ingredients:
- 15
- 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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Reviews
-
this was wonderful! I did cheat and use rice noodles and fish sauce :) Loved these noodles -
Wow! Easy AND good AND healthy! And I'm not where I can get exotic ingredients, so this is great. It is great in the summer "salad-ed up" and mmmmmm.......for winter. A nice taste of another world :)
RECIPE SUBMITTED BY
If I weren't a teacher, I'd be a chef. I love to cook, grew up cooking, had a fireman chef for a dad, and have spent most of my free time with cookbooks, food, entertaining, classes, study, and luckily I'm in one of the best food areas in the world! But...teaching is the absolute best job in the world. Don't tell anyone, but it's more like fun and you never get bored.
My pet peeve is when people spell DEFINITELY wrong. I DEFINITELY don't want to read more reviews with DEFINITELY spelled wrong. But hey, I'm an English teacher :). My other pet peeve, food-wise, is "cream of whatever" soup. I think my mom OD'd us all on it when I was growing up.
My biggest challenge in cooking was trying to learn FAST food. At an "older" age, I married, had a baby and have had to learn a new way to cook! No more leisurely hours to fix dinner for friends or an hour to put something together for me....! My daughter is seven now, opinionated, and it's a real challenge. Luckily she likes almost everything. And so does my sweetie. I loved seeing her horrified face at her first abalone fresh from the ocean (my husband dives for them occasionally...oh man, nothing better...) But she ate them and then slurped down some oysters!!!
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