Noodle Bowls

First of all...credit for this goes to my friend Rachel. She posted it on her blog but I loved it so much that I asked her if I could put it on our food blog for you all to enjoy. Secondly...just a note that I used totally different vegetables and chicken instead of beef so you can pretty much prepare it with whatever you have on hand. The sauce is what makes it. Yummy.



8 oz. linguine, uncooked
3 cups broccoli florets
3 medium carrots, peeled and sliced (about 2 cups)
2 tsp. veggie oil
1 lb. beef sirloin steak, cut into strips
1/4 cup zesty Italian dressing
1/4 cup teriyaki sauce
1 tsp. ground ginger

Cook pasta as directed on package, adding broccoli and carrots to the cooking water for the last 2 minutes of the pasta cooking time. Drain pasta mix. Meanwhile, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. (I barbecue mine then continue the recipe!) Stir in dressing, teriyaki sauce and ginger; cook until sauce thickens, stirring occasionally. Toss pasta and meat/sauce in large serving bowl. I also add 1/2 cup dry roasted peanuts for some crunch! This serves 4, so for larger families...may need to double!

Vietnamese Pho Soup

Aaron was hungry for this the other day and searched online for a recipe. It was so filling and delicious!

This is a popular soup in Vietnam, pronounced "FO". Granted the recipe calls for things you may not have already in your pantry, but Aaron thought that it wasn't that difficult to make. He wasn't strict on the measurements, and just kind of went by if it smelt good and right. : )

Basically you bring the broth to a boil and then simmer it for 30 mins. Meanwhile you can soak the rice noodles for 10 mins. Then cook them according to package directions, rinse and set them aside. Slice the scallions, onions, peppers, cilantro and place with other garnishes (bean sprouts, basil sprigs, lemon or lime quarters) in a serving bowl or bowls.

To serve: Divide noodles among 4 to 6 large individual serving bowls. Arrange thinly sliced raw beef, scallions, onion, and cilantro on top. Pour boiling hot broth to cover noodles and serve immediately. The boiling broth will cook the thin slices of beef.

Enjoy!

Ingredients:
Beef Broth:
1 small onion, chopped
2 tsp minced ginger
3-4 cans of beef broth
8 cups water
A pinch of Anise
1 teaspoon salt
1 teaspoon sugar
1 pound lean, tender beef - DON'T COOK, SLICE THINLY AND SET ASIDE. The boiling broth poured over it when you serve it will cook it.

Noodles:
1 16-ounce package dry, flat rice noodles (pho)

Garnishes: (Pick and choose the ones you want.)
3 scallions, thinly sliced
1 large onion, thinly sliced
10 cilantro sprigs, finely chopped
1 cup bean sprouts
10 sprigs basil
fresh red or green chile pepper, thinly sliced
10 sprigs fresh culantro (ngo gai) or CILANTRO
*Culantro is a leafy herb with a similar aroma to cilantro, although more pungent. If unavailable, increase the amount of cilantro or simply leave out.

Other Accompaniments: (Optional)
lime or lemon quarters
fish sauce
hoisin sauce
hot chile sauce

Recipe Reprinted with permission from The Vietnamese Cookbook, by Diana My Tran.