Serves: 4

Prep time: 15 minutes

Cook Time: 8 minutes


1/2 Cup Fish Sauce or 2/3 Cup Soy Sauce

1/3 Cup Fresh Lime Juice (from about 3 Limes)

1/3 Cup Light Brown Sugar

2 Tsp Finely Grated Fresh Ginger

4 oz Rice Vermicelli Noodles

1/2 Head Green Leaf Lettuce, leaves torn

1 LB Sriracha Seasoned 85% Lean Ground Beef

1 Carrot, julienned

2 Green Onions, thinly sliced

1/2 Cup each Fresh Basil, Cilantro, and Mint Leaves

1/4 Cup Roasted Unsalted Peanuts, coarsely chopped


  1. Mix fish sauce or soy sauce, lime juice, sugar, and ginger in bowl. Set sauce mixture aside.
  2. Cook noodles in large pot of salted boiling water, stirring occasionally, for 2 minutes, or until tender. Drain and rinse under cold water until cold. Drain well and divide noodles among 4 serving bowls. Nestle lettuce alongside noodles.
  3. Heat wok or large skillet over medium-high heat until hot. Add beef and stir-fry, breaking up meat, for 3 minutes, or until cooked through. Add 1/3 cup sauce mixture, toss with beef, and remove from heat.
  4. Spoon beef over noodles, dividing equally. Top with carrots, onions, basil, cilantro, mint, and peanuts. Drizzle with remaining sauce mixture and serve.