It’s another National food day – National Noodle Day. No one seems to know where this National day came from, but it’s a perfect day to share the Pasta of the month!
I love noodles – all noodles – and I love simple, one dish dinners too! Here is one that uses the tasty dragon peppers I grew this year (and yes they are hot! A type of cayenne – But you can use easy to find Thai chilies too). It’s easy, delicious and perfect for a cold fall night!
What you need:
- ¾ pound of beef
- ½ teaspoon coriander seeds
- 1 teaspoon minced garlic (fresh)
- 1 teaspoon minced ginger (fresh)
- ½ teaspoon onion powder
- 1 teaspoon garlic salt
- 1 Thai chili pepper, fresh , minced
- 2 Tablespoons olive oil
- 2 Tablespoons cold water
- 3 cups chicken broth
- 1 teaspoon fresh garlic, minced
- 1 Thai chili, minced
- 1 teaspoon fresh ginger, minced
- salt to taste
- 2 cups of Asian mushrooms (I used a combination of oyster and mitaki)
- 2 green onions
- 12 snow pea pods
- 2 cups baby bok choy
- 2 cups of dry rice noodles (I used a tall 2 cup measuring cup so they were still long)
How to Do it:
Slice the beef thin. Place in a bowl and mix well with all the marinade ingredients. Allow to sit at room temperature for 3 to 6 hours.
Add the first five ingredients for the soup to a large pot. Simmer the broth until the flavors are melded, about 45 minutes to an hour.
In the meantime, add the beef to a hot skillet and cook lightly until browned.
Place ¼ of the vegetables into 4 different bowls.
Cook the noodles in the broth.
Place ¼ of the beef into each of the bowls.
Divide the noodles into each bowl, then bring the broth to a hard boil.
Pour the boiling broth over the vegetables, beef and noodles. Allow to cool slightly, then serve hot.
© Copyright 2016 The Lazy Gastronome
You might also enjoy these pasta dishes!