Asian Noodle Stir Fry


Sometimes the best take out is from your own kitchen. You can control the quality of ingredients, the salt content, and make other changes for your own personal preferences.  Once you have chopped all of your veggies and protein, a stir fry comes together in 10 minutes, much less than the average delivery.

Food 088

Asian Noodle Stir Fry
1 lb rice noodles
1 shallot, minced
1 fresno chili, ribbed and seeded, minced
2 garlic cloves, minced
1 tsp fresh ginger, minced
1 red bell pepper, chopped
1 c baby bella mushrooms, chopped
1/4 c soy sauce
1 tbs asian chili paste
1 tsp honey
1 lb ground beef
1 tsp chinese 5 spice blend
1/2 c fresh mint, chopped
1/2 c fresh basil, chopped

Place rice noodles in a large bowl and cover with hot water, let sit while you chop the veggies.  In a large saute pan heat canola oil over medium high heat.  Add shallot, fresno chili, garlic and ginger and cook until aromatic.  Add bell pepper and mushrooms, cook for 1 minute.  Add soy sauce, asian chili paste, and honey.  Bring mixture to a lower simmer and cook for 3 minutes.  Add ground beef and chinese 5 spice blend, stir frequently until meat is cooked through and vegetables are tender.  Turn heat to low and add rice noodles along with 1/2 c of the water from the bowl.  Stir to combine until noodles have soaked up the sauce.  Turn off heat and sprinkle with mint and basil.


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