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
- Mix fish sauce or soy sauce, lime juice, sugar, and ginger in bowl. Set sauce mixture aside.
- 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.
- 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.
- Spoon beef over noodles, dividing equally. Top with carrots, onions, basil, cilantro, mint, and peanuts. Drizzle with remaining sauce mixture and serve.