Noodle dishes are a menu standard in homes, restaurants and food stalls from Japan to China to Italy to Peru.
Often made with easy-to-find, everyday ingredients, they’re both wonderfully economical and oh-so versatile: They can be tossed in tomato sauce or pesto for a taste of Italy, simmered in broth with meat, tofu or veggies for an Asian-style soup, or tossed in a pot with seafood or cheese for a one-pan meal.
Noodles also make for great stir-fry, as Milk Street’s terrific new cookbook, “Noodles,” makes abundantly clear. From fast and saucy dishes such as shrimp with orzo and tomatoes to noodle soups, Japanese macaroni salad and Italian pastas, Christopher Kimble and his team travel the globe to gather recipes you can’t wait to slurp from a bowl or twist on a fork.
One that immediately caught my eye was a stir-fry combining thinly sliced flank steak with broccolini and rice stick noodles in a soy-garlic sauce. I don’t buy a lot of meat these days because it can break the bank, especially steak, so I like recipes that can stretch the protein into several servings by tossing it with other ingredients.
Rice stick noodles should be easy to find in the international section of your grocery store; Milk Street suggests wide noodles but I could only find medium and they worked just fine. You can also substitute thinly sliced broccoli for broccolini and even add a few red peppers for additional crunch and color.
Rice Noodles With Thinly Sliced Flank Steak And Broccolini
Ingredients
