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1
Soak the rice sticks in hot water as per manufacturers directions.
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2
Slice the beef in thin strips, rinse and drain if necessary.
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3
Set aside.
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4
Cut the eggplant into 1/2 inch or 1 inch size pieces.
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5
Heat up 2 tablespoons of oil in a wok on medium heat.
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6
Saute the eggplant pieces till they are lightly golden and soft.
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7
Take them out on a plate and set aside.
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8
Heat up the rest of the oil in the same pan on medium heat.
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9
Add onion, garlic, and ginger.
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10
Saute for 2 minutes.
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11
Add the sliced beef and continue to saute till the moisture of the beef is cooked off.
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12
Add carrots and cooked eggplant.
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13
Stir well.
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14
Add soy and fish sauce.
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15
Saute for a minute.
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16
Add stock, lower the heat a bit.
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17
Cover and cook till the stock is nearly cooked off.
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18
By now your beef should be nicely cooked.
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19
If it isnt, add some hot water to cook the beef well.
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20
Leave this saute mix a bit moist, so that it can welcome the noodles in :)
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21
Add noodles and toss them in.
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22
If your noodles look too dry, add a bit more vegetable or chicken stock and toss.
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23
Transfer to a large serving platter.
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24
Garnish with spring onions and lemon wedges.
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25
To make dipping sauce, mix all ingredients together in a small ramekin or bowl.
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26
Serve hot with dipping sauce on the side.
