Vietnamese Crispy Flat Noodles (Phở Áp Chảo)

Name: Vietnamese Crispy Flat Noodles (Phở Áp Chảo)
Total time: 2400 s
Yield: 2 servings
Cuisine: American
Ingredients: 1/2 package dry pho noodles (package should say flat thin rice noodles); 1 tbsp oyster sauce; 1 tsp chicken bouillon; 1/2 tsp ground black pepper; 1/2 tbsp fish sauce; 1/2 cup Bok choy; 1/2 cup sliced onions; 1 tomato; 1/4 cup shiitake mushrooms; 1/2 cup broccoli and carrots; 3 garlic cloves minced; Green onion/cilantro; 1 tbsp oyster sauce; 2 tsp chicken bouillon; 1/2 tbsp fish sauce; 1/2 tbsp soy sauce; 1/2 tbsp sugar

Tâm @tamonde

Los Angeles, CA

Crispy flat noodles with stir fry!

Tâm @tamonde

Los Angeles, CA

Crispy flat noodles with stir fry!

Saved

Ingredients

40 mins

2 servings

1/2 packagedry pho noodles (package should say flat thin rice noodles)
1/2 lb beef tenderloin (or flank)
1 tbspoyster sauce
1 tspchicken bouillon
1/2 tspground black pepper
1/2 tbspfish sauce
Veggies
1/2 cupBok choy
1/2 cupsliced onions
1tomato
1/4 cupshiitake mushrooms
1/2 cupbroccoli and carrots
3garlic cloves minced
Green onion/cilantro
Sauce
1 tbspoyster sauce
2 tspchicken bouillon
1/2 tbspfish sauce
1/2 tbspsoy sauce
1/2 tbspsugar
1 tbsp cornstarch mixed with 1/3 cup water

Saved

Steps

40 mins

1

Marinate the beef for at least 30 mins.
2

Cook the pho noodles but ensure they are not overcooked. Drain them and rinse in cold water.
3

Heat veggie oil in a large pan over medium heat. Add in a portion of the noodles, arranging them in a layer.
4

Fry until the bottom is crispy! Flip and cook the other side. Add more oil if necessary.
5

Remove noodles from pan and heat oil in again.
6

Sautee garlic for 2 mins. Add in the veggies (start with carrots) and cook until they start to get softer then add in the beef. Let it cook for 3-5 mins.
7

Mix in the cornstarch and sauce. Cook for 2-3 mins.
8

Pour the beef-veggie mixture on top of the noodles, garnish, and serve!