When the Asian takeout craving hits but you want something a little healthier, this simple noodle dish is the move. It comes together in under 30 minutes with staple veggies you probably already have in your fridge, making it the perfect weeknight meal. Olivia makes hers with steak, but you can swap in any protein you love (prawns, chicken, tofu) and dial up the flavor with herbs and spices (like some Sriracha or red pepper flakes for heat). Go wild!
Ingredients:
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1-2 steaks (we used New York strip)
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2 bell peppers
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4 garlic cloves
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2 red onions
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2 lbs julienned carrots
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2 lbs trimmed snap peas
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Box of rice noodles
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¼ stick of butter
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3-4 Tbsp tamari or soy sauce
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Cilantro for garnish
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Optional: chili peppers
Method:
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Begin with pan searing the steak as you normally would with salt and pepper.
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Chop up additional ingredients: two bell peppers, 4 cloves garlic, 2 red onions, 2lbs carrots, 2lbs snap peas.
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When the steak is close to finished, boil your rice noodles in a pot of water and set aside once done.
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Once the steak is finished cooking, keep pan on medium-high and add 1/4 stick butter and tamari or soy sauce to deglaze the pan.
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While that’s going, lightly blanch the snap peas (45 seconds in boiling water) until vibrant green.
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Immediately transfer the snap peas to the deglazed pan and add the bell peppers, onions, and carrots. Stir-fry for two minutes.
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Add the noodles, then the minced garlic, and cook for two more minutes. Mix everything well while cooking so the flavors meld together.
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Sprinkle with fresh cilantro, plate and serve!
