I have to admit, when I'm looking to make a meal in a snap, I rarely cook Asian. Why? Because it quickly turns into a mountain of tedious chopping and I ain't no pro. Don't get me wrong. I could eat Asian every day of the week I'm just not a fan of all work. Let's face it, I could spend half of nap-time just chopping.
These vermicelli bowls are DELISH. Really. I ain't no liar. They are super easy to prepare ahead of time so that when it comes time to eat, all you have to do is boil some water to cook the rice noodles and you're good to go. I paired it with a fresh Asian cucumber salad which provided a good amount of delightful crunch. Again, this recipe is really adaptable to what you have in your fridge. I've made it with pork or beef or chicken. Broccoli florets work really well if you don't have any peppers. It's also really yummy vegan if you choose, take your pick. If you go with light coconut milk for the peanut sauce, these bowls of goodness are even healthy for you!
*2 cans of coconut milk
*3 TB. of crunchy peanut butter (or to taste)
*2 TB. red thai curry paste
Combine ingredients in a small saucepan on medium heat. Stir until it reaches your desired thickness.
In a small wok or frying pan, fry up about 1-2 lb of beef steaks that have been sliced. Add desired veggie and season to taste.
Asian Cucumber Salad
Slice up 1 whole cucumber. Add 2 TB. of sesame seed oil and 2 TB. of rice vinegar. Garnish with fresh cilantro or Thai basil.
Stack it all with some sprouts on top and EAT IT ALL.