My husband took me to WholeFoods last night for date night (I know, I’m a weirdo… but I love that place!) and I found some brown rice noodles by Annie Chun I wanted to make for dinner sometime. It had this recipe on the back so I made it for dinner tonight.
My husband said it tasted like something we’ve had a P.F. Chang’s before and I have to agree. (Another place I love!) It was so tasty and much less salty than I thought it would taste. I omitted the leeks, because I used mine for another recipe and was out. Feel free to keep it in or leave it out. It was still fabulous without it. I hope you like it as much as we did!
1 package- Annie Chun’s Marifun Brown Rice Noodles, or any brand you like
1 Tbsp.- sesame oil
2 Tbsp. – peanut oil
3 cloves- garlic, minced
3/4 lb.- beef tenderloin, cut into strips, or buy stir-fry beef for ease
1- leek, white and light green parts, cleaned and cut up into slices
1 cup- mushrooms, cleaned and sliced
1- red bell pepper, cleaned, seeded and cut into strips
3-5 Tbsp. – Teriyaki sauce
1/2 Cup- Soy Ginger Sauce, I used this kind.
Boil water for pasta noodles and bring to a rolling boil
Add pasta and cook for 2 minutes and drain.
Toss pasta with 1 Tbsp. sesame oil and set aside
In a skillet or wok, add 2 Tbsp. peanut oil and cook meat pieces for 5-6 minutes
Add your red peppers, mushrooms (and leeks if you use them.) Cook for approximately 5 minutes stirring constantly
Make sure your meat is fully cooked to your liking but make sure not to cook vegetables till mushy
Add Teriyaki sauce to your pasta and warm, tossing to mix (they tend to cool off quickly because they are so thin.)
Add your meat and vegetables to noodles and toss (or do as I did and keep both separate, like spaghetti with sauce…) Each person gets their noodles then tops with the amount of veggies and meat mixture they like.)
Top with soy ginger sauce.