Not too sound too needy, but I missed you. You’re the cheese to my macaroni, the cream cheese to my bagel, the peanut butter to my jam!
You really know how to make a girl feel special when that sun starts shining and the breeze smells like rain and barbecue. I imagine us jumping in puddles, smelling the freshly bloomed flowers and rolling down grassy hills together.
I didn’t want to say it too soon, and maybe you should say it first, but I think I’m falling for you. Is it too soon for me to say that? We’ve only been seeing each other for a couple weeks now, sure, but I just know that my feelings are real. I want to see you every day and I miss you when you’re not around. I want to hear about your day and what you’re doing.
I admit that I tend to get a big jealous. When I hear other people talking about you and spending time with you, I feel a little spark of envy. You should be with me. You have this strong hold over me and I don’t know how to control it. I want you, need you and I can’t stop thinking about you. Too much? I don’t care.
So here I am, wondering what to cook and you come into my mind. You deserve nothing but the best. So I found some beautiful, juicy mangoes and red peppers, picked out some fresh, aromatic herbs and I marinated steak in a spicy sriracha sauce that would make you drool. Sounds good right?
I tossed the noodles in a sweet soy sauce dressing and sprinkled toasted sesame seeds over top. I added the vegetables, steak and mango slices and combined it all so the flavours started to mingle. The noodles slipped over and under the mangoes, clinging to bits of basil and cilantro while soaking in the saltiness of the dressing. The sweet mango offered a punch of flavour and the herbs gavea refreshing taste taste as your tongue tingles from the sriracha-grilled steak. This Vietnamese noodle salad just seemed like a perfect date night dish with you. We could eat it together, just you and me.
I hope this will help you stay awhile. In other words, please don’t leave me again.
- 1 lb flank steak
- 2 tbsp sriracha
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil
- 1 clove garlic, crushed
- 1 inch ginger, grated
- 1 package of vermicelli rice noodles
- 3 shallots sliced thin
- 1 tbsp vegetable oil
- ½ red pepper, sliced
- 1 carrotl sliced as matchsticks
- ½ mango, sliced
- ¼ cup of rice vinegar
- 2 tsp sesame oil
- 1 tbsp soy sauce
- 2 tbsp olive oil
- 2 tbsp chopping basil
- 2 tbsp chopping cilantro
- toasted, chopped peanuts
- Marinate the flank steak in the fridge for at least one hour to overnight with the sriracha, soy sauce, sesame oil, ginger and garlic. Let it rest at room temperature for 20 mins before grilling.
- Sear the steak on the grill for 4 minutes on each side for medium rare. Cover it in foil and let it rest for at least 10 minutes before slicing against the grain.
- Cook the rice noodles according to package directions and rinse under cold water after. Set aside until the rest of the ingredients are prepared.
- Heat the tbsp of oil over medium heat in a shallow pan. When hot, place the sliced shallots in and fry until they become golden brown. Remove from the heat and place on a paper towel to soak up the extra oil.
- Make the dressing by combining the rice vinegar, sesame oil, soy sauce and olive oil. Toss the noodles in with the dressing and add the vegetables and mango slices. Add the sliced flank steak on top and sprinkle with the chopping basil and cilantro, fried shallots and peanuts. Mix everything together and let it sit for 10 mins to let the flavours combine before serving.