Instructions: Put the rice sticks in a bowl with lukewarm water to cover. Let stand until pliable, about 20 minutes, and drain.

Heat 1 tablespoon oil in a wok over high heat. Stir-fry the beef and scallions until just cooked, about 5 minutes. Transfer to a plate.

Heat the Sate in the wok until fragrant, about 1 minute, add the rice noodles, and stir-fry, making sure each strand is evenly coated (if the noodles start to stick to each other or the bottom of the wok, add a little more vegetable oil), until cooked through, about 7 minutes.

Add the beef and scallions to the noodles, then the mung bean sprouts; season to taste with the fish sauce and continue stir-frying until well mixed, 1 to 2 minutes. Transfer to a platter and serve hot.

This recipe yields 4 servings.

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