Comments on: Spicy Beef and Basil with Vermicelli Noodles

By: Danielle Terrell

Danielle Terrell — Thu, 09 Aug 2012 17:44:11 +0000

My husband and I LOVED this dish! It was scrumptious. We did substitute/leave some things out per our taste but it was still delicious. Thank you so much for sharing! This is a keeper.

By: shilohbarkley

shilohbarkley — Thu, 02 Aug 2012 00:00:58 +0000

Disgusting. Dry. Won’t make again.

By: lunamoon

lunamoon — Thu, 05 Jul 2012 18:02:49 +0000

Only because the spices weren’t a normal part of my repertoire, have I marked off 1 … mitten? Hand? Whatever. It was a beautiful dish. The photo, and the addition of basil, were what drew me to this recipe, initially. I’m SO GLAD I tried this! I like “different” flavors, and am very adventurous when it comes to trying new things. Most of my friends aren’t, and I was making this for friends. I left off the chilies, and it was a perfect level of spice and flavor. Although the addition of a jalapeno would have really kicked it up a notch! No matter, the dish was a success and my favorite of the evening. I will make it again, and look forward to reasearching more dishes using my new jar of Chinese Five Spice Powder. Thanks for a great recipe!

By: lunamoon

lunamoon — Thu, 05 Jul 2012 17:58:34 +0000

Well now why didn’t I go right to the Comments? Silly me. I left off the Thai Bird Chilies. Also, interesting note: I found CHinese Five Spice Powder for $7 at my local grocers. That was WAY too much to spend. I thought I might make my own, but by the time I got all the ingredients, I figured I would have spent that much anyways. I did find the 5 Spice, though, at a “whole foods type store” and it was only $4.69! I made it yesterday, without the chilies, (although I should have thought to use some of the many jalapenoes in my house!) and it was FABULOUS. I’m about to take the leftovers and have them for lunch. ALL MINE!!!

By: Carla

Carla — Mon, 02 Jul 2012 23:02:17 +0000

Excellent – great flavors with a spicy kick.

By: Carla

Carla — Thu, 28 Jun 2012 23:05:03 +0000

Thanks, Bev. My mouth is watering in anticipation of the flavors.

By: Bev Weidner

Bev Weidner — Thu, 28 Jun 2012 20:26:16 +0000

Carla, YES! Sorry, I botched the instructions. You add the chiles with the garlic and ginger, at the beginning. And if you can’t find it, no bigs. Use a jalapeno!

By: Carla

Carla — Wed, 27 Jun 2012 01:22:30 +0000

Hi Bev,
This looks great. Do you add the chiles at the same time as the zucchini? Also – not sure that I’ve seen “Thai Bird Chiles” – do you think jalapenos might work with this? Can’t wait to try this.