Ingredients
½lbangel hair,or other thin pasta
2tbspcooking oil
3tbspAsian sesame oil
½cupalmonds,sliced
1jalapeno pepper
1tspfresh ginger,minced
1½lbground beef
1tspsalt
¼cupAsian fish sauce,nam pla or nuoc mam
4scallions,including green tops
1cupfresh mint,coarsely chopped
¼cuplime juice,from about 2 limes
Preparation
In a large pot of boiling, salted water, cook the pasta for about 5 minutes until just done. Drain, rinse with cold water and drain thoroughly. Toss the pasta with 1 tablespoon of the cooking oil and 2 tablespoons of the sesame oil.
In a large frying pan, toast the almonds over moderately low heat, stirring frequently, for about 5 minutes. until golden brown. Or toast the nuts in a 350 degrees F oven for 5 to 10 minutes. Remove the nuts from the pan and chop them.
In a large frying pan, heat the remaining tablespoon of cooking oil over moderately high heat. Add half the jalapeño, the ginger, beef, and salt.
Cook the meat, stirring frequently, for about 10 minutes until brown and cooked through. Remove the pan from the heat and stir in the remaining sesame oil, the fish sauce, scallions, mint, and lime juice.
Put the pasta on plates and top with the beef salad. Sprinkle with the remaining minced jalapeño and the chopped almonds and serve with the lime wedges. Enjoy!
