Takeout cannot compare to this ginger beef recipe! It can be served with simple or homemade fried rice. Simply add extra chili flakes if you want things hot and spicy.
Prep Time: | 15 mins |
Cook Time: | 15 mins |
Total Time: | 30 mins |
Servings: | 2 |
Yield: | 2 servings |
Ingredients
- 2 ounces rice vermicelli
- ½ large pomelo- peeled, membranes removed, and cut into bite-sized pieces
- ¼ cup julienned carrot
- ¼ cup julienned cucumber
- 1 scallion, thinly sliced
- 2 tablespoons chopped cilantro
- 1 tablespoon fish sauce
- 1 tablespoon water
- 1 tablespoon Thai sweet chili sauce
- 1 teaspoon packed brown sugar
- 1 teaspoon seasoned rice vinegar
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in rice vermicelli and return to a boil. Cook pasta uncovered, stirring occasionally, according to packaging instructions, 5 to 6 minutes, depending on thickness of noodles. Rinse with cold water and drain well.
- Transfer vermicelli to a bowl. Add pomelo, carrot, cucumber, scallion, and cilantro.
- Stir fish sauce, water, Thai sweet chili sauce, brown sugar, and rice vinegar together in a microwave-safe bowl. Microwave for 20 seconds to dissolve the sugar. Whisk slightly and pour dressing over vermicelli mixture. Toss to combine. Serve immediately.
Reviews
i made this and forgot about it until the next day. i had never had a pomelo and the fish sauce, rice vinegar and brown sugar worked very well together. i served this with the thai steamed fish and jasmine rice. very nice meal. thanks for a new fruit!