So, I have a bad habit of buying rice stick noodles (the wide ones, not the angel hair type) and never getting around to cooking them because in the past I’ve always messed them up (usually the ones I buy don’t have any English cooking instructions and soaking them doesn’t work so well unless you want to wait 45 minutes or so).
Trick is to boil them gently for 4 minutes then rinse under cold water, twice.
I doctored up the dressing based on two different recipes:
I include the links to say thanks to the authors and for the purests among you…me, I go with what I have in the cupboard.
I used the same dressing on both the chicken and beef variants of this salad and it was very good.
My Version of the Dressing (make first so the flavours meld)
Both recipes said to put all this in the blender…Meh, I say…I just whisked them up in a bowl and all was well and I didn’t have to wash the damn blender.
For Beef Salad
Slice 1lb steak (I used a strip loin…I think…I forget…use what you’d normally use for stir fry) into thin strips and toss them with 1/3 of the marinade, set aside while you chop the veggies and cook your rice noodles. 6-8 ounces of rice stick noodles should do it…again…bring a large pot of water to boil, put in your rice noodles, swirl around and let boil gently for 3-4 minutes – test them to make sure they aren’t hard as nails – drain, rinse in cold water, rinse again, and set aside.
Put all your chopped veg in a bowl.
Heat a wok with 4-6 tablespoons of oil and stir fry the beef and marinade for about 3 minutes or until the beef is cooked through.
Toss the veg and meat together with the dressing and toss the works with the cooked rice noodles.
Serve it up.
For the Chicken Salad
Both are even better the second day…this made enough for a 6’3″ active 18 year old and his dumpy mom…for two nights so I’d say it feeds 6-8 regular people for one night.