Garlicky Rice Noodles with Beef and Soy Sauce
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- "bundle" of rice noodles (may say rice stick)
- 2 Tbsp
- fried garlic (see recipe for fried garlic)
- maggi seasoning (i consider this soy sauce)
- 1/4 c
- thinly sliced pieces of beef (optional)
- bean sprouts (optional)
- cilantro, fresh (optional)
1NOTE: Same as with my Thai Beef Noodle soup, the measurements are just an estimate. The fried garlic is key to this recipe and so is the soy sauce. This is another one of those recipes where you really have to taste it to determine how much soy sauce is needed for your taste and same with the garlic.
2Put the noodles in a large bowl and fill with hot water. Fill up a tea kettle with water and place on the stove to bring to a boil.
3If you are adding the beef, put into a small bowl and set aside. Right before the tea kettle starts to whistle, drain the water from the bowl with the noodles and place the noodles back into the bowl. When the tea kettle whistles, pour the water onto the noodles and save some of the water from the kettle and pour onto the beef. Once the beef turns from the raw red to a grayish color, drain the water. Make sure all the pieces of the meat are the same color before draining the water from the meat.
4Let the noodles sit in the hot water for a couple minutes and then drain the noodles completely. Return the noodles back into the bowl and add the meat.
5After adding the meat, pour in just a little bit of the soy sauce and put in the garlic, mix together. Once it's throughly mixed, taste test it. If it is a little too bland or dry, add just a little bit more soy sauce, but not too much so that it doesn't make it salty to taste. If you want to add bean sprouts and/or cilantro, add it before mixing everything together with the soy sauce.