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Thai Beef Noodle Bowl – Pasta of the Month

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!

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:

marinade

Soup:

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.

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Place ¼ of the vegetables into 4 different bowls.

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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.

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Pour the boiling broth over the vegetables, beef and noodles.  Allow to cool slightly, then serve hot.

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Serves 4

 

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