Girls night in….

Tonight was a last minute girls get together. And in the middle of my menu brainstorming one of my friends sent me a text that read- “can you make those really good noodles I like?” I immediately knew what she was speaking of!  This dish is one of my go to meals during the week, usually because I have all the ingredients on hand.  You can change the protein to whatever you would like-leftover roasted chicken, cubed tofu, sliced pork tenderloin.  And even though this dish is quick to throw together, the flavors lend it to multiple layers of deliciousness.  Salty from the butter sub, sweet from the brown sugar, spicy from the siracha and fresh from the herbs. It’s an all in one pan kind of dish, which the token family dishwasher will appreciate!  I hope you try it next time you’re craving chewy rice noodles (with a delicious sauce and lots of crunchy vegetables…yum!)
-8 oz. (1/2 lb.) rice noodles, cook according to package instructions
-1 lb. skirt steak, sliced thinly against the grain
-3″ piece ginger, grated
-8 cloves garlic, minced
-1 piece lemongrass (remove 4-5 outer leaves, trim bottom and cut top down so you are left with about a 3-4″ piece, slice thinly and slowly-lemongrass is really tough- and then mince)
-1 bunch green onions, minced
-4 T. vegan butter substitute (I use earth balance soy free)
-4 T. packed brown sugar
-1/2 lb. snow peas, cut in half
-1 red pepper, julienned (cut into long strips)
-1/2 cup fresh mint, minced
-1/2 cup fresh cilantro, minced
Make beef marinade-2 T. oil, half of the minced green onions, 1 t. grated ginger, 1/4 of the lemongrass, salt and pepper.  Mix together, pour over beef in baggie and let marinade at least 1 hour.  Remove from marinade and then pat dry.
Heat large saute pan over medium heat.  Add a touch of oil and then saute the beef until just not pink anymore.  Remove to plate.
Add the butter sub to the pan and melt.  Add the brown sugar and stir.  Cook 1-2 minutes until brown sugar is dissolved into the butter sub.  Add the remaining chopped green onions, the remaining lemongrass, garlic and ginger.  Stir.
Add the vegetables and stir into sauce, saute 3-4 minutes until a bit softer.
Add the beef, mint and cilantro and stir to combine.  Add the rice noodles and use tongs to combine all ingredients and coat noodles with sauce.
*-I like to add lots of siracha (spicy chili sauce) to mine* sometimes a squeeze of fresh lime juice is also tasty 🙂