Sunday, 10 February 2008

Hidden Tresures

Years ago for my birthday, by some of my dearest friends, I was given this beautiful little Japanese teapot and set of cups. I absolutely adore it, and was somehow lucky enough to stumble across some of the matching dishes at Home Sense one day. Of course I walked out with as many as I could afford that day, knowing I would never get a chance to pick them up again there. When I got them home though I put my treasures in a box (home was still the condo at that point) and forgot completely about them. It wasn't until we moved, and I unpacked the unmarked box that I discovered them again. This time a space in the cupboard was made. This time I vowed to use them soon.

Well I finally did last night, and it was on a recipe I wish I had found a long time ago too! The dish was sort of an at home version of one of my favorite Vietnamese dishes, Pho. I pleasantly was surprised at the ease and speed in which everything came together, and the versatility that the recipe holds. I can definitely see it being repeated in our house, instead of going out to eat quite so often at least.

Beef Noodle Bowls: (Serves: 4) - Originally from: Eat, Shrink, & Be Merry
  • 4oz rice noodles or whole wheat spaghetti
  • 6 cups beef broth
  • 3 tbsp hoisin sauce
  • 1 tbsp soy sauce
  • 2 tbsp grated ginger root
  • 1 tbsp sesame oil
  • 1 tbsp lime juice
  • 12 oz beef tenderloin very thinly sliced
  • 3 cups thinly sliced bok choy (I like this addition because we are trying to each more veggies at the moment)
  • 1/3 cup chopped green onions
  • 1/4 chopped basil
To serve along side:
  • bean sprouts
  • lime, cut into wedges
  • mint leaves
  • Chili sauce
  • cilantro leaves

Cook noodles according to package directions, rinse in cold water and set aside.

Combine broth, ginger, soy sauce, oil and lime juice in pot. Bring to boil reduce heat and simmer for three minutes.

Add bok choy, basil, green onion and beef. Cook until beef is just cooked through.

To assemble: Place noodles on bottom of bowl, top with bean sprouts. Ladle soup over top. At this point season to individuals taste with mint, more lime juice, cilantro or hoisin and chili sauce.

(Our personal favorite thing to add!)


1 comment:

Mona said...

Wow! Looks heavenly!!