Prep 5 mins
Cook 10 mins
My future husband affectionately calls this "Not Asian Food", as it was made in a pinch one day when we were both craving Thai food with very few ingredients in our cupboards. This is a VERY versatile recipe, and can be altered MANY ways to suit anyone and everyone's tastes. Whether it be a spice newbie who likes it mild, to someone who doesn't sweat at a 10-star Thai spicy soup, this is a simple recipe that can be enjoyed by all, and with minimal effort. You can add as many different vegetables, meats, or other ingredients as you like, and I encourage that you try new ones, as each will bring a unique new level to your own, personal "Not Asian Food". NOTE: This recipe is best prepared in a wok, and directions will be assuming you're using one.
- 1 (8 ounce) package chinese noodles (I recommend KAME)
- 4 tablespoons vegetable oil
- 1 onion
- 1⁄2 green bell pepper
- 1⁄2 red bell pepper
- 3 serrano peppers
- 2 tablespoons hot chili sauce (Sriracha, alter amount per taste)
- 2 teaspoons thai chili paste (Alter amount per taste)
- 6 eggs (beaten)
- 3 teaspoons soy sauce
- 2 stalks green onions
- Begin by boiling water for your noodles.
- Dice your peppers and onion, and beat your eggs while you wait for the water to boil.
- Boil your noodles for 3 minutes. Drain, and rinse with cold water.
- Add vegetable oil to your wok. Heat on medium-high.
- Once heated, add your peppers and onion. Sautee until lightly caramelized.
- Add your drained noodles, and THOROUGHLY mix/sautee for approximately 2 minutes, or until VERY well blended.
- Add Sriracha and chili paste. THOROUGHLY blend until uniform color. NOTE: Both of these ingredients should be edited per your particular tastes! When in doubt, start on the low side.
- Add soy sauce, basil, and diced green onion. Blend until uniform color.
- Add your eggs. Cook until eggs are done to your liking.
- Serve, and feel the burn!