eve11 | Thai basil ground beef with rice noodles

Using what was on hand, the ad-hoc version:

1 package Thai rice noodles
1 lb ground beef (85% lean or higher)
2 to 2.5 cups veggies on hand: I had shoestring carrots, onion, celery (sliced long and thin) and edamame beans
3 tbsp Thai fish sauce
4 to 5 tbsp lemon juice
1 tbsp sugar
2 tbsp (approx, possibly less?) soy sauce
2 tbsp lime basil viniagrette salad dressing
1 tbsp dried basil
garlic powder to taste (maybe a teaspoon?)
red chili flakes to taste (approx 1 tbsp?, maybe less)
toasted sesame seeds

Mix fish sauce, lemon juice, sugar, soy sauce, lime basil viniagrette, dried basil, garlic powder and red chili flakes into a sauce and set aside. Steep rice noodles in hot water for about 10 minutes until they are soft, drain (I also cut the noodles into smaller lengths before steeping them so they are not too long). Meanwhile, heat pan to med, cook ground beef until it is mostly brown with a bit of pink, drain if necessary (I didn't bother draining the 85% and it came out fine). You can also add some of the garlic and basil to the beef when browning it.

Increase heat to high and add veggies, cook for 3 to 4 minutes until veggies are to desired done-ness. Reduce heat to medium-low, stir in sauce and add noodles, stirring to combine and cook noodles the rest of the way through if they need it. Serve topped with toasted sesame seeds.