My first recipe post on this blog will be of the food that featured most prominently in my childhood: Thai noodles! All through school, from junior high to college, I would invite my friends home for Noodle Nights, where my mom and I would spend the evening busily chopping and boiling and preparing bowl after bowl of spicy rice noodles.
We even had a noodle bar at our wedding! (Photo credit to our good friends Travis and Bethany at Cohesion!)
When I was younger, I was delegated the task of chopping the vegetables while Mom worked the stove. Now, as an adult (and married! So now my husband has the dreaded task of peeling and chopping all the garlic!), I’ve found that a good bowl of noodles enjoyed in the company of friends is still one of the best ways to spend an evening.
So please! If you want to try something new or different, take a shot at these noodles with the recipe down below – and remember, they’re best when shared in good company!
Serves 6 – 8
- 10 cups of water
- 1 cube of chicken bullion
- 1 small yellow onion, cut into fourths
- 1 head of garlic, crushed and coarsely chopped
- 1 bunch of green onions, chopped
- 1 bunch of cilantro, stems crushed and set aside, leaves chopped
- 1 head of cabbage, shredded
- 1 block of firm tofu, cut into 1-inch cubes
- 4 tablespoons of vegetable oil
- 1 pound of ground turkey or chicken
- 8 ounces of flank steak, sliced
- 2 packages of rice noodles
- soy sauce (Healthy Boy if possible)
- Fill a large bowl with hot water from the sink. Leave the noodles to soak while preparing the rest of the ingredients.
- Set a large pot with 10 cups of water on the stove. Add chicken bullion, two cloves of garlic, crushed cilantro stems, yellow onion, and 1 tablespoon of soy sauce. Bring to a boil, and then simmer for 5 minutes.
- Stir-fry one clove of garlic and the ground turkey or chicken in 1 tablespoon of vegetable oil. Add to the broth. Add the tofu.
- Stir-fry the rest of the garlic in 2 tablespoons of vegetable oil until it just barely turns gold. Pour into a small bowl. Be VERY careful not to let it burn!
- Place cabbage, cilantro leaves, green onions, and limes on a plate as condiments. Be sure to cut the limes around the core to get the most juice.
- Drain the noodles. Boil a handful of noodles in a strainer and add to a bowl.
- Add a pinch of cilantro, green onions, and garlic to the bowl. Spoon in broth and several slices of boiled beef. Top with shredded cabbage and cilantro, and soy sauce, lime juice, and sriracha to taste.