One Bowl Wonder

Vietnamese-style noodle bowls: sliced flank steak, pickled carrots, pickled eggs, steamed broccoli, roasted sweet potatoes, peanuts and a shower of fresh herbs — YUM! And fun to eat to boot.

I took the marinade from this NYT Cooking recipe for Vietnamese ribs and used it to slather flank steak instead. I let the two party in my fridge for 2 days and then my husband tossed the meat on the grill. Fabulous! I reserved the marinade, boiled it down and then used that to dress the noodle bowls. This was a delightful one-bowl meal. I even made my own Five-spice powder for the marinade, which was easy and well worth it.

Grab your chopsticks and dive in. This is a super user-friendly recipe and a great way to use up anything in your fridge.

Recipes courtesy of https://cooking.nytimes.com/