Do you ever have one of those days when you really just want to come home and crawl under the covers into a fetal position? Yeah, I have those days. It mostly happens when I get annoyed while driving to and from work, like the other day when some jerk cut me off and had the audacity to then give me a not so very nice finger gesture. I swear, not all Asians are bad drivers! I was going the same speed as everyone else and I was in my lane minding my business! Ugh!

Florida drivers are the worst! If you ever had the experience of driving down I-4, I-75, I-275…heck, the entire state, then you will know what I’m talking about. For some reason, Florida drivers like to drive slow on the passing lane and pass on the slow lane. It really makes no sense, but it has become well known that you know to pass people on the slow lane. So being that I am a good driver (minus that time that I made myself car sick while driving to Miami), I mostly stay on the correct lane and pass on the passing lane as I’m supposed to, but apparently this is a cause for some people to loosely throw those finger gestures. THE NERVE! Driving is probably the one thing that really stresses me out, and every minute I stress in the car I’m sure is shortening my life by a day, which stresses me out even more. It’s a vicious cycle.

So while my daily driving is shortening my life, let me tell you about this noodle dish that I’m hoping will add those hours back into my life and hopefully yours, because you know, aren’t noodles supposed to add years to your life or give you long life? I don’t know what the saying is, but let’s just eat noodles and be Zen!

I am a sucker for everything noodles. It’s like a blank slate. I can pretty much add anything I want and make them any way I want. This simple dish is one of my favorite creations. Why you ask??? Because it’s super easy, but has a punch-full of flavors, and can even be healthy (and I say that loosely). For this dish, I used flank steak, but you can really use any cut of beef you want, or any meat for that matter. I also have a shrimp version of this, which I will share on a future post.


(click here for grocery list)

8 oz. thin rice noodles
2 tablespoons olive oil
1 small red onion, sliced thinly
2 stalks of scallions, chopped, separate greens from whites
2 cloves of garlic, finely minced
1 tablespoon freshly grated ginger
1/2 pound flank steak, sliced thinly
1 cup sliced porcini mushrooms
1 bunch broccoli rabe
3 radish, sliced thinly
juice of 1/2 a lemon
1/4 cup soy sauce
1 tablespoon sesame oil
1 tablespoon sriracha (more or less depending on how hot you want it)
1 tablespoon oyster sauce
1/2 cup beef broth
2 tablespoon sugar
salt and pepper




  1. In a medium sized bowl, place the dried noodles and pour boiling water over them. Let it sit until the noodles are soft and translucent then drain. Set aside.
  2. In a small bowl, combine all the liquid plus the sugar and mix well with a whisk. Set aside.
  3. In a skillet or wok, heat the olive oil over medium high heat. Add the beef and stir-fry for just a couple of minutes. Salt and pepper to taste. Remove from the pan and set aside.
  4. In the same pan, stir fry the onions, whites of the scallions, garlic and ginger until tender. Add the broccolli rabe, radish and the mushrooms and cook for a couple of minutes. Salt and pepper to taste.
  5. Add the liquid mixture and let it simmer for 2-3 minutes then add the beef.
  6. Turn of the heat and add the noodles and mix well until the noodles are well coated. Serve with green scallions on top.