Peppery pastrami is an unexpected (and delicious) addition to one of our favorite Thai noodle dishes:
8 ounces pastrami, trimmed and cut against the grain into 1/4-inch-thick slices1 cup sliced red bell pepper 1 pound fresh wide rice noodles , noodles uncoiled and separated2 teaspoons fish sauceInstructions ChecklistHeat a wok over high until it begins to smoke; drizzle 1 teaspoon oil around wok edge. Add pastrami in a single layer around sides of wok. Cook until pastrami is warmed through and fat begins to render, about 1 minute per side. Transfer to a plate lined with paper towels to drain.
Return wok to heat over high until it begins to smoke; add remaining 2 tablespoons oil. Add garlic and Thai chiles; cook, stirring constantly, until fragrant, 10 to 15 seconds. Add bell pepper and jalapeños; cook, stirring constantly, until slightly softened, 1 minute to 1 minute and 30 seconds. Add noodles, sugar, oyster sauce, and black soy sauce; toss to evenly coat. Cook, stirring occasionally, until noodles are tender and peppers are softened, 2 to 4 minutes.
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