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A quick, crunchy taste of Vietnam

Linda Gassenheime, Connecticut Post
Published 2:51 pm, Wednesday, September 30, 2009
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My friend, Binh Duong, introduced me to this Vietnamese treat -- crunchy noodles topped with fragrant stir-fried beef and vegetables.

Bok choy is used in the dish. It's a member of the cabbage family. Chinese cabbage may be substituted.

The crispy noodles need to be turned over in this recipe. The easiest way to do this is to loosen them on the tray all around the edges,

cut into two sections and

flip each section with a spatula.

If pressed for time, simply serve the beef over boiled angel hair pasta or Chinese noodles.

VIETNAMESE STIR-FRIED BEEF AND BOK CHOY

¾ pound skirt steak

½ small bok choy, washed and dried (about 4 cups sliced)

1 teaspoon canola oil

1 tablespoon chopped fresh ginger

4 scallions, sliced (about ¾ cup)

¼ cup bottled stir-fry sauce

Remove visible fat from steak and slice against the grain into ½-inch strips. Slice bok choy into 1-inch pieces. Heat oil in wok or skillet until smoking. Add ginger and fry about 10 seconds. Add bok choy and scallions and stir fry until wilted but still crunchy, about two minutes. Remove to serving plate. Add the beef and stir-fry two minutes. Remove to plate with vegetables. Add stir-fry sauce to wok. Heat until sauce bubbles. Add vegetable and beef to sauce. Toss well. Serve over noodles. Makes two servings.

Per serving: 375 calories (43 percent from fat), 17.9 g fat (6.1 g saturated, 9.5 g monounsaturated), 84 mg cholesterol, 38.2 g protein, 14.4 g carbohydrates, 2.4 g fiber, 1425 mg sodium

CRISPY NOODLES

Vegetable oil spray

¼ pound angel hair pasta or thin Chinese noodles

Preheat broiler. Line a baking tray with foil and spray with vegetable oil spray.

Bring a large saucepan of water to a boil and add the noodles. As soon as the water returns to a boil, drain and rinse.

Shake dry and spread out evenly on baking tray to a rectangle about 10 inches by six inches. Spray with vegetable oil spray.

Place tray about 10 inches from broiler heat. Keep an eye on them as you prepare the rest of the meal. When the noodles are crisp, after about five minutes, remove and flip onto other side. Spray with oil again and return to broiler for another five minutes.

To serve, cut noodles into two portions with a sharp scissors and transfer to individual plates.

Makes two servings.

Per serving: 239 calories (14 percent from fat), 3.7 g fat (0.6 g saturated, 2.1 g monounsaturated), no cholesterol, 7.4 g protein, 43.3 g carbohydrates, 1.8 g fiber, 8 mg sodium

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