Flat Rice Noodles with Beef and Sweet Potato Greens

Flat rice noodles have been a staple in our house for a couple years now.  They’re very fast to cook and very delicious. I was a little overwhelmed by them at first, but have since learned that rice noodles are very easy to cook.  Because they are only sold at the Asian markets in our area, I like to buy 5-10 packages at once and freeze them.  They freeze very well, just defrost before starting this dish.

For this recipe you will need:

About 1/2 a pound of sirloin steak, cut into 1/2″ to 1″ pieces

1 t freshly grated ginger

2 T soy sauce, divided

2 T oyster sauce, divided

1 t garlic powder

16 oz package of fresh flat rice noodles

1 bunch sweet potato greens, stems removed and cut into 1/2″ strips

Pinch of sugar

To start, marinate the steak, ginger, 1 T soy sauce, 1 T oyster sauce, and garlic powder together in a dish.  You can start this ahead of time, or just marinate it while you prepare the greens and noodles.

You can find fresh flat rice noodles at the Asian grocery store.  Ours carries them in the produce section.  They’re sold in brick type form, 16 or 32 oz, usually uncut but there are some pre-cut noodles available.  To prepare them, microwave them in the unopened package for 30 seconds to a minute or until it starts to feel soft and pliable but not completely mushy and cooked.  Open the package, remove the brick, and slice the noodles into half inch strips.  Then you’ll have to unravel the strips – they contain several layers of noodle.  If you just sort of hold them up and shake them, they’ll start to unravel.  If they don’t, or if they’re still really hard, microwave them a little longer.  Set the unraveled noodles aside.

Heat a wok or large skillet until it is searing hot.  Add the meat along with any marinade that remains.  Cook, stirring very frequently, until the meat is not quite done, still a little pink.  Add the noodles, greens, remaining soy sauce, oyster sauce, and pinch of sugar.  Continue stirring until the noodles soften, the greens wilt, and the meat cooks completely.  If your noodles are a little dry, add more soy and oyster sauce.

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2 thoughts on “Flat Rice Noodles with Beef and Sweet Potato Greens

  1. Pingback: Korean Scallion Pancake (Pajeon) « CSA for Three

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