2 ounces rice noodles
1 tablespoon vegetable oil
1 onion, peeled and diced
1 tablespoon peeled and chopped ginger root
1 tablespoon honey or sugar
1 1/2 cartons (from 32-ounce cartons) chicken broth
2 to 3 tea bags herbal rooibos chai tea
2 tablespoons fish sauce
1/4 to 1/2 pound rib-eye or strip steak, very thinly sliced and pounded thin
2 cups bean sprouts
1/2 cup fresh basil or mint leaves, coarsely chopped
1 jalapeno pepper, stemmed and thinly sliced
1 lime, quartered
Bring a large saucepan of water to boil and prepare the noodles according to package directions.
Heat the oil in a large saucepan or Dutch oven over medium-high heat; add the onion and ginger. Cook until ginger is fragrant, for about 1 minute. Stir in the honey, letting it meld with onion and ginger, for about 30 seconds. Add the broth and bring to a boil.
Lower heat and add the tea bags. Cook, stirring occasionally, until tea releases its fragrance and flavors, for about 2 minutes.
Stir in the fish sauce and raise heat to medium-high. When mixture reaches a boil, lower heat to a slow boil. Add the beef. Cook until meat is medium-rare, for about 2 to 5 minutes.
Remove pan from heat and discard tea bags. Stir in noodles, the bean sprouts, herbs and jalapeno. Taste for seasoning. Serve with the lime wedges.
Makes 4 servings.