150g dried egg noddles
300 g beef, sliced against the grain
1 carrot, thinly sliced
2 spring onions, sliced
150 g green cabbage, sliced
2 mid sized tomatoes, quarter the tomatoes
2 garlic cloves, minced
3 red chilis, seeded & chopped
2 tbs fish sauce
1/2 tsp black pepper
3 tbs neutral oil
fresh coriander leaves, for serving
3 tbs oyster sauce
2 tbs soy sauce
1/2 tbs thick soy sauce
1/2 tbs sesame oil
This is a typical snack in Vietnam. Like the Pad Thai in Thailand it´s easy to make and absolutely delicious. You also can say this is a Vietnamese pasta dish. Add some more veggies if you like and serve it with more fresh chilis and salad!
Soak egg noodles in hot water about 1 minute, wash immediately in cold water and wait to get dry.
Clean and slice thinly beef, marinate with pepper and vegetable oil and put in the fridge for 15 minutes.
Heat the oil (2 – 3 tsp), add garlic and chilies and fry for 1 minute.
Add sliced beef and fry for 2 minutes on high heat. Set aside on a plate.
Use the pan again, add carrot, spring onions and green cabbage, fry quickly, season with fish sauce, fry until it is nearly cooked; turn off the heat and pour on a plate.
Mix sauce. Fry egg noodles with 1 tbs oil for 2 minutes.
Pour sauce into pan and fry for another 2 minutes.
Next, add fried beef, vegetables and mix well. Season again to suit your flavor and fry more 2 – 3 minutes before turning off the heat.
Add the tomatoes and mix well.
Serve with fresh coriander leaves.