Ingredients

The following ingredients have 4 Servings
  • 4 cloves garlic chopped
  • 1 tablespoon chopped fresh ginger
  • 1/2 cup tamari or soy sauce
  • 1/4 cup honey
  • 2 tablespoons rice vinegar
  • 2-3 tablespoons Gochujang ((Korean chili paste))
  • 1 tablespoon toasted sesame oil
  • 8 ounces brown rice noodles
  • 2 tablespoons sesame oil
  • 3 cups mixed stir fry vegetables
  • 3 shallots, sliced
  • 1 pound flank steak or chicken breast, sliced thin
  • 1/4 cup toasted sesame seeds
  • 1/2 cup fresh basil

Instruction

  • 1. To make the sauce. Combe all ingredients in a glass jar. Shake or whisk to combine. 2. Cook the rice noodles according to package directions. Drain and rinse under cold water. 3. Heat 1 tablespoon oil in a large skillet over high heat. Add the vegetables and cook until wilted, 2-3 minutes. Stir in 2 tablespoons of the sauce. Cook until the sauce coats the veggies. Remove from the pan. 4. In the same skillet, add 1 tablespoon oil. Then add the shallots and cook 2 minutes, until deeply softened. Add the beef and cook, undistributed, until seared, 2 minutes. Toss the meat, then pour in the sauce. Simmer 1 minute, then stir in the noodles and vegetables. Cook 2-3 minutes, until the sauce coats the noodles. 5. Remove from the heat and stir in the basil and sesame seeds. Serve topped with fresh basil.