Insalata di Vermicelli Asiatici con Carne Macinata, Arachide e Menta
Glass Noodle Salad with Ground Beef, Peanuts and Mint
So there I was with a handful of ground beef and some high hopes for another nice treat for supper. Fortunately for me- I have an infinite number of tricks up my sleeve and can always come up with a cool way to use leftovers and odds and ends. And this dish was particularly easy as it is one of my all-time favorites anyway...
I learned the basic recipe for Thai glass-noodle salad from an old work colleague, many a moon ago and have altered and adapted it many times since... Mrs. Müller... thank you!
Start off by pouring boiling water over the noodles and letting them sit in a bowl. They will soften and "cook" within 4-5 minutes. Don't put them on the stove as it is easy to overcook them.... and this way you can not go wrong. Whilst they are sorting themselves out, you can sort out the other ingredients, ready for later...
Next step is to brown-off the ground meat in a dry pan.. there is more than enough fat in that meat- believe me! You will see it soon enough when the meat starts to fry! Give it a good 4-5 minutes, until it begins to brow nicely, then remove it from the heat and you are almost ready to go!
The other ingredients may vary according to your taste and what you have at home at the time, but I used Spring onion, bell pepper, finely chopped schallots, fresh coriander, fresh mint, lime juice and chili. Slice everything finely and stir into the now cooked, cooled and drained glass noodles. Make sure to use lots of mint and coriander as that is what is going to make this dish memorable! I seasoned with fish sauce, oyster sauce, sesame oil, lime juice, soy sauce, sugar, chili flakes, powdered kefir lime leaves and a little sweet Thai chili sauce.
Sprinkle with peanuts and serve cold- preferably after at least an hour or two, to give the flavors a chance infuse and combine and become delicious... and they will- trust me... they will!