NEMs!
Here’s a very tasty recipe that is also a #glutenfree option! 🙂
Don’t forget – if you have a recipe you would like to share and be FEATURED on our No Excuse Mom website, email me at: Â Meeshie@NoExcuseMom.com
INGREDIENTS:
- (1) Â Pack of Rice Noodles (found at any Asian Market)
- (1lb.) Fliet Mignon (or you can use chicken or sub more veggies for a #vegetarian dish)
- (1cup) Â Oyster Sauce
- (2) Â Sticks of carrots
- (1) Â Sweet Onion
- (3-4) bunces of Baby Bok Choy
- Olive Oil
- Minced Garlic – I like the jar that has the minced chopped garlic because saves me cooking time 😉
- (2 pats) Â Sweet Cream Butter
RECIPE:
- Wash the Baby Bok Choy
- Peel and slice carrots
- Peel and slice onions
- Add Olive oil to skillet on high temperature
- Separate the rice noodles and place into the skillet with the flat side down
   
- Brown both sides to your liking ( I like my noodles extra crispy!)
- Remove from skillet
- In same skillet, add a pat of butter and garlic, mix
- Add in onions and carrots & cook to desired softness
- In another skillet (or you can remove the onions & carrots and place in a bowl), add (1 tbsp.) olive oil & the Baby Bok Choy (VEGETARIAN OPTION: Â you can add other veggies at this step)
- Next, add a few tablespoons of the oyster sauce (this sauce can be a little salty, so add slowly) and cook to desired softness (remember that this veggie cooks quick!)
- In skillet, add (2) pats of butter, garlic and the Filet Mignon (or chicken) and drizzle with the oyster sauce
- Cook to desired meat temperature ( I tend to cook filet medium rare)
    
- Once all the ingredients are cooked, COMBINE them all into your biggest skillet and mix together for 2-3 minutes
- PLATING:  Place some of the rice noodles on a plate, and pour the meal over the noodles – don’t forget to add some of the sauce!  It’s the BEST PART! 🙂
Enjoy!
~ Â Meeshie
NEM Leader San Diego County & NEM Recipe Blogger
