Ingredients
Scale
- Main Components
- 1pound flank steak or chicken breast, thinly sliced
- 8 ouncesbrown rice noodles
- 3 cupsassorted vegetables
- 3shallots, thinly sliced
- ½ cupfresh basil leaves
- ¼ cuptoasted sesame seeds
- For the Stir-Fry Sauce
- ½ cupsoy sauce
- ¼ cuphoney
- 2–3tablespoons Korean chili paste
- 2 tablespoonsrice vinegar
- 1 tablespoonsesame oil
- 4garlic cloves, finely chopped
- 1 tablespoonfresh ginger, minced
- For Cooking
- 2 tablespoonssesame oil, divided
Instructions
- Step 1: Build the Flavor Base
- In a medium bowl or jar, combine soy sauce, honey, chili paste, rice vinegar, sesame oil, garlic, and ginger. Whisk until silky and well-blended. Set aside to let the flavors mingle.
- Step 2: Cook the Noodles
- Bring a pot of salted water to a boil. Cook the brown rice noodles according to package directions until tender. Drain, rinse with cold water, and toss lightly with a few drops of sesame oil to prevent sticking.
- Step 3: Sear the Protein
- Heat 1 tablespoon sesame oil in a large wok or skillet over high heat. Add the shallots and cook for 2 minutes until fragrant. Add the sliced meat and sear undisturbed for about 2 minutes to get a golden crust. Toss and cook until just browned.
- Step 4: Stir-Fry the Veggies
- 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, letting it glaze the veggies.
- Step 5: 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.
- Step 6: Serve & Garnish
- Remove from heat, stir in the fresh basil, and sprinkle with toasted sesame seeds. Serve immediately and enjoy the perfect balance of sweet, spicy, and savory.