Thai Stir-Fried Noodles with Vegetables

Thai Stir-Fried Noodles with Vegetables

Thai Stir-Fried Noodles with Vegetables

Serves: 4
Preparation: 15 mins
Cooking: 15 mins

Ingredients:

600 gms Hokkein  noodles
2 tsp minced garlic
2 tsp grated ginger
2 medium onion, sliced
1 carrot, cut into matchstick
1 small head broccoli, in small florets
1 cup sliced green & red capsicum
Any other seasonal vegetables of your choice (I used baby corn, beans and snow peas)
2 tbsp oil for stir-frying
Chopped coriander to garnish

Stir-Fry Sauce:
2 tbsp lime juice
2 tbsp soy sauce
1 tbsp fish sauce (or 1 additional tbsp soy sauce)
3 tbsp rice vinegar
2 tbsp oyster sauce (or vegetarian oyster sauce)
2 tbsp sugar
1/4 tbsp white pepper
1/2 tsp fresh cut red chili (or dried crushed chili)

Direction:

1. Boil noodles in lightly salted water until 70% done. Drain and rinse with cold water to prevent from sticking.
2. Place all the Stir-fry sauce ingredients together in a cup. And stir until well combined.
3. Heat a wok or large frying pan over medium-high heat. Add oil and swirl around, then stir-fry the minced ginger garlic.
4. Add sliced onion, carrot, broccoli and all the other seasonal vegetables. Pour in 1/2 the pre-prepared sauce to keep the veggies moist. Cook for 3-4 mins.
5. Add the boiled noodles plus the remaining stir-fry sauce. Mix it well using two spatulas. 
6. Stir-fry for 5 more mins or until the noodles are cooked well. 
7. Serve immediately with freshly chopped coriander.

Note: Taste-test the noodles before serving. To increase salt add 1 tbsp of fish or soy sauce. If too salty or sweet, add 1/2 tbsp lime juice. And if too sour, sprinkle little more sugar.