Thai Wide Noodles With Spinach, Beef, and Basil


14 oz. dried wide rice stick noodles* (3/8-inch wide)
1 can (14 oz.) beef broth (not condensed)
1/4 cup NAKANO Seasoned Rice Vinegar—Original 
2 Tbsp. cornstarch mixed with 2 Tbsp. water
2 Tbsp. Thai fish sauce*
1/4 cup Chinese salted black beans*, rinsed well
4 Tbsp. vegetable oil
1 lb. coulotte, flank, or sirloin steak, thinly sliced across the grain, cut bite-size
8 large garlic cloves, minced
1/4 to 1 tsp. red pepper flakes (less for mild, more for spicy) (optional)
Salt and freshly ground white or black pepper
8 cups packed baby spinach (6 oz.)
2 cups packed fresh basil leaves (about 1 large bunch)
5 large green onions, thinly sliced


In a very large bowl, submerge the noodles in very warm water. Let stand 25 minutes; drain into a colander and set aside. Meanwhile, in a small bowl, combine the broth, seasoned rice vinegar, cornstarch mixture, and 1 tablespoon of the fish sauce; mix well. Set aside. Chop and mash the beans with the blade of a knife; set aside. In a large wok or very large skillet, heat 1-1/2 tablespoons of the oil over high heat. Rinse half the noodles in cold water; add to the wok. Stir-fry until limp, about 1 minute; transfer to the empty large bowl. Repeat with remaining noodles. Scrape and rinse wok, if necessary. Heat the remaining oil in the wok over high heat; add the meat, garlic, and red pepper, if desired. Season the meat lightly with salt and pepper. Stir-fry until meat is partly brown and partly pink, about 3 minutes. Stir in the mashed beans; stir-fry 1 minute. Stir in the broth mixture; cook and stir until thickened, about 3 minutes. Remove from the heat. Stir in the noodles; toss to separate. In batches, stir in the spinach, basil, and onions, adding more as there is room. Cook and stir until the greens wilt. Adjust fish sauce to taste. Season with pepper. Makes 6 servings *Note: These specialty Asian ingredients can be found in the Asian section in supermarkets or at Asian markets. Fish sauce varies in saltiness by the brand, so add it to taste. The Chinese salted black beans (also called fermented black beans) are small black soy beans—they are usually packed in small plastic bags.


Per serving: 520 calories, 21g protein, 67g carb, 3g fiber, 18g fat (4.5g sat. fat), 35mg chol, 1020mg sodium

Thai Wide Noodles With Spinach, Beef, and Basil
product logo