This was a great weeknight, quick delicious dinner. A stir fry with a noodle twist! We all liked it....and I added extra carrots and used an entire bag of frozen broccoli instead of snow peas. I think edamame would be super to add as well. This was a hit with everyone at my house, especially the 6 year old!
Orange Beef Pasta
8 oz package vermicelli
1 T vegetable oil
2 carrots, cut into 1/4 inch slices (I used 4)
1 1/2 cups snow peas, trimmed (I used a bag of frozen broccoli...the whole thing!)
1 14 oz can beef broth
1/4 cup soy sauce
1/4 cup orange marmalade (I probably added 2 more tablespoons after tasting and the orange wasn't highlighted as much as I'd like. Also added a couple of tablespoons of orange juice)
1/4 tsp. crushed red pepper flakes
1 lb. cooked beef for stir fry (I cooked it in a little sesame oil, pepper, and a few shakes of soy sauce)
Toasted sesame seeds (optional)
Saute beef as directed above. Then prepare pasta according to package directions.
Heat oil in Dutch oven over medium-high heat. Add carrots and snow peas, and stir fry 4-5 minutes or until crisp tender. Stir in beef broth, soy sauce, marmalade, and red pepper.
Bring to a boil. Remove from heat; add beef and hot cooked pasta; toss well to combine. Serve immediately. Top with toasted sesame seeds if desired.
(Southern Living September 2008)