Thai Stir Fried Noodles With Vegetables
Ready In: 27 mins
Serves: 3-4
Ingredients
- 8 ounces chinese-style wheat noodles or 8 ounces egg noodles
- 4 garlic cloves, minced
- 2 -3 teaspoons grated galangal or 2 -3 teaspoons ginger
- 1⁄4 cup chopped shallot
- 1 carrot, sliced (or cut into matchsticks)
- 5 -8 shiitake mushrooms, sliced
- 1 small head broccoli, chopped into florets
- 1 small red pepper, sliced
- 2 cups bean sprouts
- fresh coriander (to garnish) or basil (to garnish)
- 2 -3 tablespoons vegetable oil, for stir-frying
STIR-FRY SAUCE
- 3 tablespoons fresh lime juice
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 3 tablespoons rice vinegar or 3 tablespoons white wine vinegar
- 3 tablespoons oyster sauce
- 1 1⁄2-2 teaspoons sugar
- 1⁄4 tablespoon white pepper
- 1⁄2-3⁄4 teaspoon dried crushed red pepper flakes
Directions
- Boil noodles in lightly-salted water until 'al dente', veering on the side of undercooked (you will be stir-frying them later so avoid overcooking them now). Drain and rinse with cold water to prevent sticking. Set aside.
- Place all 'Stir-Fry Sauce' ingredients together in a cup, stirring well to dissolve the sugar. Set aside.
- Heat a wok or large frying pan over medium-high heat. Add oil and swirl around, then stir-fry the garlic, ginger, and shallot/onion 1 minute.
- Add the carrots plus 1-2 tablespoons of the stir-fry sauce you made earlier - enough to keep ingredients frying nicely. Stir-fry 2 minutes, until carrots soften slightly.
- Add the mushrooms, broccoli and red pepper, plus 3-4 more tablespoons of the stir-fry sauce. Continue stir-frying until mushrooms and red pepper soften and broccoli turns bright green but is still crisp (3-4 minutes).
- Now add the noodles plus remaining stir-fry sauce. Using 2 utensils, lift and turn the noodles in the pan to combine with the vegetables. Stir-fry in this way 3-5 more minutes, or until you are happy with the softness/texture of the noodles. During the last 1 minute of cooking time, fold in the bean sprouts.
- Taste-test the noodles, adding up to 1 more tablespoons fish sauce or soy sauce if not salty or flavorful enough. If too salty for your taste OR too sweet, add 1/ to 1 tablespoons more lime juice. If too sour, sprinkle over a little more sugar. More chili can be added if you prefer it spicier.
- Serve immediately in bowls or plates, topping with a sprinkling of fresh coriander or basil. More fresh bean sprouts can also be added as a topping. ENJOY!
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