|Cooked meat||1⁄2 Cup (8 tbs) (tofu is great too)|
|Cooked noodles||1 1⁄2 Cup (24 tbs) (ribbon noodles are used in the example)|
|Cooked veggies||1 Cup (16 tbs)|
|Bok choy stalks||2|
|For flashed vegetables|
|Bok choy leaves||4|
|Bean sprouts||20 Gram|
|Fish sauce||1⁄2 Cup (8 tbs)|
|Coconut milk||2⁄3 Cup (10.67 tbs)|
|French fried onion||1 Tablespoon|
|Chopped green onion||1 Tablespoon|
|Lime||1⁄2 (per serving)|
|Curry powder||1 Teaspoon|
|Crushed chillis||1⁄2 Teaspoon|
|Chili peanut||1 Teaspoon (vary according to personal taste)|
|Chili paste/Hot sauce||1⁄2 Teaspoon|
|Crushed chillis||1 Tablespoon|
1. Cook the meat, cubed in small dice sized chunks, put aside.
2. Cook the noodles. Rinse really well to keep from being sticky. Put aside.
3. Chop up the "cooked veggies" into small pieces. Mix together and keep handy.
4. Chop up the "steamed veggies". Sure, keep them handy too.
5. Heat the wok. Blast that mother. When the wok metal softens, you're about there.
6. Pour in the oil, then the coconut milk, then some of the fish sauce**. Fish sauce comes in a cool squeeze bottle, you can fire that in there. Have some fun.
7. Put in your spices.
8. When you have big plumes of mad scientist steam, throw in the meat and mix thoroughly.
9. The throw in the noodles and mix them in. Work on keeping them from sticky (thank the oil now).
10. Put in the "cooked veggies" Mix in and give them a moment to cook. Add more liquid (fish sauce or coconut milk).
11. Throw in the "flashed veggies." Give it a quick stir and mix to introduce heat to the flashed veggies.
12. Plate it (bowl it), fast. This will ensure the crispness of the flashed veggies while still giving them some heat.
13. Sprinkle with french fried onions, green onions and squeeze lime juice to finish it off. YUM!
Some quick rules to ensure success:
* Cook the noodles for a good time, not a long time. Start with lots of boiling water. Follow the directions and cook the noodles to the minimum time required. Don't worry, you can finish them off in the fires of the wok. When cooked, rinse them thorough and dash away all of the starch. Ideally, you should be able to pull individual noodles out with resistance.
* To everything, there is an order. Start with room temperature ingredients and blast them. The less likely something is to survive the heat, the later it should introduced. Meat needs heat, so it goes in early. Cilantro and bean sprouts weep fast, so leave them until late in the game. Lime will boil away so apply it after the fact.
* The good stuff is the bad stuff. Because of the oil and coconut milk, this is a high calorie dish. You can replace either with water, but that will drastically bring down the quality of the dish.