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Sweet & Spicy Thai Stir-Fry

The veggies will spice up your mouth, the noodles will chill it out, and I guarantee you'll enjoy it.

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • Slice the green peppers into 1/2" wide long strips.
  • Dice all other peppers down to about 1/2" square.
  • Slice ends from snow peas, otherwise leave them whole.
  • Dice red onion or shallots smaller than the coloured peppers.
  • Run the lo-mein noodles under cold water in a collander for about 5 minutes to loosen.
  • In one stir-fry pan or wok add all peppers and snow peas (feel free to add any of your other favourite veggies to this wok as well).
  • Add a bit of oil, about a tablespoon of soya sauce, and about 1/2 to 3/4 of the jar of Thai Sauce.
  • Stirfry at medium heat until the sauce has thickened slightly and the vegetables are well cooked.
  • In a second stir fry pan or wok add bean sprouts and lo-mein (can be substituted with a nice tri-color rotini pasta).
  • Add a bit of oil, soya sauce, and just enough plum sauce to glaze the noodles and sprouts.
  • Stir fry for about 5 to 7 minutes on medium heat, until noodles are hot and sprouts have wilted.
  • Serve veggies, wok's contents over the noodle.
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RECIPE MADE WITH LOVE BY

@Dancer
Contributor
@Dancer
Contributor
"The veggies will spice up your mouth, the noodles will chill it out, and I guarantee you'll enjoy it."
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  1. Dancer
    The veggies will spice up your mouth, the noodles will chill it out, and I guarantee you'll enjoy it.
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