Fried Noodles & Beef

Click to Enlarge	Fried Noodles & Beef Vietnam
	Serves Effort: Sched: DoAhead:	2 main ** 1/2 hr Part		This stir fry dish can also be made with Pork or Chicken. Of "street food" origin it's tasty, quick to prepare and cooks in just a few minutes.

4
6
6
4
6
3
1-1/2
1-1/2
1/4
1/2
3

oz
oz
oz
oz
oz
oz
T
T
c
t
T

Black Fungus (1)
Chinese noodle (2)
Beef lean
Onion
Tomato
Celery
Fish Sauce
Soy Sauce light
Stock
Pepper black
Oil

Prep

Put BLACK FUNGUS (see Note-1) in a bowl of warm water and soak for about 1/2 hour. Cut out hard attachment points and chop very course.
Soak NOODLES (see Note-2) in warm water for about 20 minutes until fully softened. Drain and cut hanks so noodles will be about 5 inches long so they don't clump up badly.
Cut BEEF into bitesize pieces about 1/8" thick.
Cut ONIONinto wide lengthwise wedges and cut the wedges in half crosswise.
Cut TOMATO similar to onion.
Slice CELERY diagonally into medium slices.
Mix Fish Sauce, Soy Sauce, Stock and Black Pepper.

Run

In a wok or large sauté pan heat OIL quite hot and fry Onion stirring until well coated with oil, then stir in Beef and fry stirring until beef is cooked almost through.
Stir in Black Fungus, then Celery, then Noodles, then Tomatoes.
Stir in Sauce mix, cover and simmer just a minute or two and serve hot.

NOTES:

Black Fungus: called "Cloud Ear" and other names. Weight given is after soaking for accuracy. Dried (as sold) that would be about 0.7 oz to get 4 oz - these expand a lot.
Chinese Noodles: are often called "imitation egg noodle" because most brands contain yellow dye instead of egg. Use thin ones for this recipe. I use a Vietnamese brand of dried noodles that does have egg but in Vietnam they'd be using fresh noodles.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
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