I eat out at work about once a week, depending on how stressed I am. Until this summer the only thing I ever ordered was Pho, a Vietnamese noodle soup. But one day it was just too hot. I decided to get Bun, it's a salad with rice vermicelli and grilled meat, I usually get chicken. My cart serves it with a sweet and hot chili dressing and a peanut vinegrette.
This is my version. I've yet to master the sweet and hot chili dressing (honestly I forgot about it the first few times I made it) and when I'm at home I use marinated London Broil.
Liquid Amines (or soy sauce)
Garlic Powder, Onion Powder, Chinese 5 spice
Smooth Peanut Butter
Liquid Amines/Soy Sauce
Pasta cooking water
Cook the noodles according to the package directions. Prep the marinate, mix it all together until it tastes good. I'm sorry I have no measurements for you, caution with the fish sauce it's salty. Then slice and marinate the beef. I usually marinate a big batch, then break it down into smaller batches and freeze them. Stir-fry the beef, prep the salad and dressing. Again I have no measurements other than to say I use a rounded tablespoon for the peanut butter and it's always to much. And careful with the sirracha it's sneaky hot and if you don't like hot don't use it. I serve mine on a plate because I don't have a bowl big enough.