Beef and Chicken Vermicelli Noodle BowlPosted: February 12, 2012
I felt like it was time for a new recipe again! Justin and I have been eating a lot of vermicelli noodle bowls lately, and while enjoying one last week, I realized just how easy it would be to make these at home! So I ventured to find a wicked recipe and make these bad boys at home. It turned out so well. I think I found a new staple recipe!
First things first, you have to whip up your marinade for the meat. It takes fish sauce, Worcestershire and soy sauce, ginger garlic and brown sugar. Mix all together and let your meat marinade for 24 hours, at least!
While the meat is cooking, cook up the vermicelli noddles. These noodles cook so fast! All you have to do with them, really, is quickly dunk them in boiling water and then they are done. Don’t leave them too long, because they will become very mushy.
The next thing to put together is the dipping sauce to pour over the bowl. Very simple and very delicious. Fish sauce, lemon juice, sugar and Thai chili paste.
Jacquie’s Tasty chicken and beef vermicelli noodle bowls
You will need:
For the marinade:
1 tbsp soy sauce
1 1/2 tbsp Worcestershire sauce
2 tbsp fish sauce
1 tbsp brown sugar
2 garlic cloves, minced
1 tsp ginger
2 chicken breasts, sliced into small pieces.
1 steak, sliced into small pieces.
1 package of vermicelli noodles
1 small julienne cucumber
1 small package of bean sprouts
10 peanuts, crushed.
2-3 crunchy lettuce leaves
for the dipping sauce:
1/4 cup fish sauce
1/4 cup lemon juice
1/4 cup white sugar
1 tsp Thai chili paste.
Combine all ingredients for the marinade. Cut chicken and beef into small pieces and marinade for 24 hrs. Bring to room temperature and cook in a skillet until done. While cooking, prepare vermicelli noodles, julienne cucumbers, crush peanuts and prepare dipping sauce. Serve chicken and beef on top of vermicelli noodles. Top with cucumbers, lettuce, bean sprouts, peanuts and dipping sauce.