Ingredients
Method
- Build the flavor base.
- Combine soy sauce, honey, chili paste, rice vinegar, sesame oil, garlic, and ginger in a medium bowl or jar. Whisk until silky and well-blended. Set aside to let the flavors mingle.
- Cook the noodles.
- Bring a pot of salted water to a boil. Cook brown rice noodles according to package directions until tender. Drain, rinse with cold water, and lightly toss with a few drops of sesame oil to prevent sticking.
- Sear the protein.
- Heat 1 tablespoon sesame oil in a large wok or skillet over high heat. Add shallots and cook for 2 minutes until fragrant. Add sliced meat and sear undisturbed for about 2 minutes to achieve a golden crust. Toss and cook until just browned.
- Stir-fry the vegetables.
- Remove the meat and set aside. In the same pan, add the remaining sesame oil and toss in the vegetables. Stir-fry for 2-3 minutes until slightly tender but still crisp. Pour in 2 tablespoons of the prepared sauce to glaze the vegetables.
- Combine and finish.
- Return the meat to the pan, add the noodles, and pour in the remaining sauce. Toss everything together over medium-high heat for 2-3 minutes until the noodles are glossy and coated in flavor.
- Serve and garnish.
- Remove from heat, stir in fresh basil, and sprinkle with toasted sesame seeds. Serve immediately and enjoy the perfect balance of sweet, spicy, and savory.
Nutrition
Notes
Protein Swap: I've found that shrimp or even firm tofu works wonderfully here when I'm looking for a different texture; just adjust the cooking time so you don't over