Asian Ragu With Rice Stick Noodles and Quick Pickled Cucumbers

For the ragu:
8 oz. dry rice-stick noodles or rice vermicelli
2 T. peanut oil
1 c. shallots, diced
2 T. garlic, minced
2 T. ginger root, minced
1-2 tsp. red curry paste, or chili garlic sauce
1 lb. ground beef
3/4 c. chicken broth
2 T. fish sauce, or soy sauce
1 tsp. brown sugar
fresh basil and mint
chopped dry roasted peanuts

For the cucumbers:
1/2 c. rice vinegar
1/4 c. sugar
kosher salt and red pepper flakes to taste
2 c. cucumbers, thinly sliced


For the ragu:

Cook rice sticks according to package directions. Drain and rinse under cold water.
Heat oil in large saute pan over medium heat. Add shallots, garlic, and ginger to pan. Saute until shallots are translucent, 3-4 min.
Stir in curry paste until combined with shallot mixture.
Add ground beef to pan and cook until browned breaking up bigger pieces.
Whisk together broth, fish sauce, and brown sugar until sugar dissolves. Stir into meat mixture. Bring mixture to a simmer and cook until liquid is reduced by half, about 5 min. Serve ragu over cooked rice stick noodles.
Top with basil, mint and peanuts.

For the cucumbers:

Whisk together vinegar, sugar, salt and pepper flakes for the marinade. Stir until sugar is dissolved.
Add cucumbers to bowl . Toss and chill until ready to serve.

Makes 4 servings. Total time 30 minutes.

Verdict:
First off I used red curry paste and soy sauce. I only used 1 tsp. of the curry paste because I didn't want it to be too spicy. I should have used less. It still was too spicy for my kids to eat or like. This was really good besides that. The cucumbers on the side took away some of the heat and added a nice fresh flavor. I will make this again...but I will only use 1/2 tsp. curry paste.