User Reviews

chicagocook

This was very easy to make but we didn't like it very much.  There are a lot of strong flavors from the fish sauce to the lime but the flavors just did not come together very well.  The acid and the base didn't seem well balanced.  I would not make this again. 

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directions

1. 1.In a large pot of boiling, salted water, cook the pasta until just done, about 5 minutes. Drain, rinse with cold water, and drain thoroughly. Toss the pasta with 1 tablespoon of the cooking oil and 2 tablespoons of the sesame oil.
2. In a large frying pan, toast the almonds over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast the nuts in a 350° oven for 5 to 10 minutes. Remove the nuts from the pan and chop them.
3. In a large frying pan, heat the remaining tablespoon of cooking oil over moderately high heat. Add half the jalapeño, the ginger, beef, and salt. Cook the meat, stirring frequently, until brown and cooked through, about 10 minutes. Remove the pan from the heat and stir in the remaining tablespoon sesame oil, the fish sauce, scallions, mint, and lime juice.
4. Put the pasta on plates and top with the beef salad. Sprinkle with the remaining minced jalapeño and the chopped almonds and serve with the lime wedges.