Noodle dishes are a menu normal in houses, eating places and meals stalls from Japan to China to Italy to Peru.
Typically made with easy-to-find, on a regular basis components, they’re each splendidly economical and oh-so versatile: They are often tossed in tomato sauce or pesto for a style of Italy, simmered in broth with meat, tofu or veggies for an Asian-style soup, or tossed in a pot with seafood or cheese for a one-pan meal.
Noodles additionally make for nice stir-fry, as Milk Road’s terrific new cookbook, “Noodles,” makes abundantly clear. From quick and saucy dishes similar to shrimp with orzo and tomatoes to noodle soups, Japanese macaroni salad and Italian pastas, Christopher Kimble and his staff journey the globe to assemble recipes you possibly can’t wait to slurp from a bowl or twist on a fork.
One which instantly caught my eye was a stir-fry combining thinly sliced flank steak with broccolini and rice stick noodles in a soy-garlic sauce. I don’t purchase loads of meat as of late as a result of it might probably break the financial institution, particularly steak, so I like recipes that may stretch the protein into a number of servings by tossing it with different components.
Rice stick noodles ought to be simple to search out within the worldwide part of your grocery retailer; Milk Road suggests large noodles however I might solely discover medium and so they labored simply tremendous. It’s also possible to substitute thinly sliced broccoli for broccolini and even add a number of purple peppers for added crunch and coloration.
Rice Noodles With Thinly Sliced Flank Steak And Broccolini
Elements
- 2 teaspoons plus 1/4 cup soy sauce, divided, plus extra to serve
- 2 teaspoons plus 2 tablespoons dry sherry or Shaoxing wine, divided
- 4 teaspoons toasted sesame oil, divided
- 3 teaspoons oyster sauce, divided
- 1 teaspoon cornstarch
- Floor white pepper
- 12 ounces flank steak, minimize with the grain into 2- to 3-inch items, then thinly sliced in opposition to the grain
- 8 ounces dried rice stick noodles
- Boiling water, to soak the noodles
- 3 tablespoons broccolini, halved lengthwise if thick
- 1 small yellow onion, halved and sliced about 1/4-inch thick
- 4 medium garlic cloves, minced
- 4 scallions, minimize into 2-inch lengths
Instructions
In medium bowl, whisk collectively 2 teaspoons soy sauce, 2 teaspoons sherry, 2 teaspoons sesame oil, 1 teaspoon oyster sauce, cornstarch and 1/4 teaspoon white pepper. Add beef and toss to coat. Cowl and refrigerate at the least 1 hour or as much as 4 hours.
Place noodles in a big heat-proof bowl and add boiling water to cowl. Let stand, stirring a couple of times and separating any strands which might be sticking collectively, till noodles are pliable, about quarter-hour, then drain. Toss with remaining 2 teaspoons sesame oil and put aside,
In a small bowl, stir collectively remaining 1/4 cup soy sauce, remaining 2 tablespoons sherry, remaining 2 teaspoons oyster sauce, 3 tablespoons water and 1/2 teaspoon white pepper. Put aside.
In a 12-inch skillet over medium warmth, warmth grapeseed oil till barely smoking. Add beef in a good layer and cook dinner with out stirring till effectively browned on the underside and items launch simply from skillet.
Add broccolini, onion and garlic; cook dinner, stirring and scraping up any brown bits, till onion is evenly browned and broccolini is brilliant inexperienced, about 3 minutes.
Add noodles, scale back to medium and cook dinner, tossing to mix, for about 1 minute. Add soy combination and scallions; cook dinner, tossing and scraping up any browned bits, till the noodles are tender and have absorbed the sauce and the broccolini is tender-crisp, 3-5 minutes.
Off warmth, style and season with extra soy sauce and white pepper. Serve instantly.
Serves 4.
— “Milk Road Noodles: Secrets and techniques to the World’s Greatest Noodles, from Fettuccine Alfredo to Pad Thai to Miso Ramen” by Christopher Kimball (Voracious, $35)
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