Here is an easy dish with a great flavor. It usually calls for rice vermicelli, but I used mung bean noodles. You can make this completely vegetarian with tofu, or you can add whatever the meat or fish you like. Shrimp would be great in this, too. If you add vegetables, this would make a complete meal.
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| Add cilantro at the last minute |
1 ball mung bean noodles
1 chicken breast, sliced in bite sizes
1 onion, sliced thin
1 green onion, chopped
1/4 red bell pepper, sliced thin
1/4 green bell pepper, sliced thin
1 bunch cilantro
1 Tbsp canola oil
Dashes worcestershire sauce
1/4 tsp curry powder, you can adjust to your liking
1 Tbsp fish sauce
1 Tbsp seasoned rice vinegar
1 tsp soy sauce
Salt
Black and white pepper
1/2 Lime
Soak mung bean noodles in water for 20-30 minutes, and cut them up with scissors into 4-5 inches. I find it easier to cut them in the water after soaking for awhile. Heat canola oil in a frying pan and sauté the meat. After the meat is cooked, add vegetables and cook for another 4-5 minutes. Salt and pepper as you sauté them. White pepper adds something special to this dish. I hope you don't omit it. Drain the noodles and toss in the pan. Add dashes of worcestershire sauce, curry powder, fish sauce, soy sauce and rice vinegar and mix until everything is well coated. Sprinkle cilantro. Splash lime on top. Serve warm as a main dish or cold as a side dish.
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