Chinese Vermicelli with BeefTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 10 minutes
Cooking time: 6 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:214.1 kcal
Proteins:10.8 g
Fats:18.2 g
Carbohydrate:2.5 g
Fibers:0.9 g
Sugar:0.9 g
Cholesterol:32.2 mg
Sodium:314 mg
Calcium:30 mg
Energy:324 kcal
Proteins:16.3 g
Fats:27.5 g
Carbohydrate:3.8 g
Fibers:1.4 g
Sugar:1.4 g
Cholesterol:48.8 mg
Sodium:475.2 mg
Calcium:45.4 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1
package of rice vermicelli
300
g
beef steak, cut into thin strips
2.5
ml
chili paste
30
ml
soy sauce
45
ml
nuoc mam (fish sauce)
30
ml
vegetable oil
1
small zucchini
30
ml
sesame oil
4
sprigs of cilantro
2
cloves of garlic
METHOD
- Soak the vermicelli in warm water.
- Clean the green onions and chop finely.
- Cut the zucchini into small pieces.
- Peel the garlic; chop the garlic and cilantro.
- In a skillet or a wok, sear the meat quickly in a little oil.
- Add the green onions, zucchini, garlic and cilantro. Stir fry in the wok.
- Add the soy sauce, chili paste and nuoc mam. Mix well.
- Drain the noodles. Using scissors, cut into slightly smaller lengths and add to the meat.
- Mix well. Cook over low heat for 3 minutes.
- Drizzle with sesame oil, mix and serve immediately.
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
CHEF'S NOTES
You could also make this dish with ground beef. Stir it to break it up as you cook it for 3 minutes.
