Thai Stir Fried Noodles With Vegetables Recipe

Name: Thai Stir Fried Noodles With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Place all 'Stir-Fry Sauce' ingredients together in a cup, stirring well to dissolve the sugar. Set aside.
3
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.
4
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.
5
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).
6
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.
7
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.
8
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!

1050

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 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, and more.

Yes, Thai Stir Fried Noodles With Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Stir Fried Noodles With Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions