Ingredients:
1 lb vermicelli ( can use less)
3 -4 cups cooked beef, sliced into strips
2 large carrots, grated ( squeeze out any moisture with your hands, or use sliced red onion)
1 red bell peppers, cut into small sticks
1 cup unsalted peanuts
1/3 cup creamy peanut butter ( do not use homemade for this)
1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons chili-garlic sauce
1 tablespoon packed light brown sugar
1 tablespoon fresh ginger, peeled and minced
3 tablespoons chicken broth ( you might need more to thin dressing)
salt and pepper
Directions:
To make the dressing: combine all the dressing ingredients in a processor (except salt and pepper) blend well.
Season with salt and pepper.
Refrigerate the dressing until ready to use.
Cook the pasta in boiling salted water until JUST firm-tender (do not overcook pasta!) drain, and rise under cold water, drain again.
Transfer the pasta to a large bowl.
Add in cooked beef, carrots, green onion, bell pepper; toss to combine well.
Pour the dressing over and toss to blend, adding in more broth if the dressing is too thick.
Season with salt and pepper.
Sprinkle with peanuts.
Delicious!
Servings: 4-6
Time preparation: 25 min.
Time total: 25 min.