Easy Bangkok Street Vendor Noodles

Name: Easy Bangkok Street Vendor Noodles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 boneless chicken breasts, cut into small pieces or strips; 1 teaspoon arrowroot powder, or cornstarch; 3 tablespoons soy sauce; 1 (8- to 10-ounce) package thick fresh wheat noodles (Shanghai or lo mein); 1/2 to 1 cup sliced shiitake mushrooms; 1 cup broccoli florets; 3 clove garlic, minced; 1 (1-inch) piece galangal, or ginger, grated or thinly sliced; 4 medium spring onions, cut into 2- to 3-inch lengths; 1/2 cup fresh cilantro; 1/2 cup fresh basil leaves, roughly chopped; 2 cups bean sprouts; 1 red chile pepper, finely diced, optional; 2 to 3 tablespoons oil, for stir-frying; 1 key lime, or lime, cut into wedges, for garnish; Thai red chili sauce, for garnish; 2 heaping teaspoons arrowroot powder, or cornstarch; 1/2 cup water; 4 tablespoons oyster sauce; 1 tablespoon fish sauce; 1 tablespoon soy sauce; 1 teaspoon dark soy sauce

A flavorful stir-fry noodle dish with Chinese influences, inspired by the street vendors of Bangkok.

⭐ 4.2 (29 reviews) Prep: 10 minCook: 10 minTotal: 20 minYields: 4 servings

Category Tags:

Dinner Entree Lunch

Cuisine Tags:

Thai

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Ingredients

For the Stir-Fry:

2 boneless chicken breasts, cut into small pieces or strips
1 teaspoon arrowroot powder, or cornstarch
3 tablespoons soy sauce
1 (8- to 10-ounce) package thick fresh wheat noodles (Shanghai or lo mein)
1/2 to 1 cup sliced shiitake mushrooms
1 cup broccoli florets
3 clove garlic, minced
1 (1-inch) piece galangal, or ginger, grated or thinly sliced
4 medium spring onions, cut into 2- to 3-inch lengths
1/2 cup fresh cilantro
1/2 cup fresh basil leaves, roughly chopped
2 cups bean sprouts
1 red chile pepper, finely diced, optional
2 to 3 tablespoons oil, for stir-frying
1 key lime, or lime, cut into wedges, for garnish
Thai red chili sauce, for garnish

For the Stir-Fry Sauce:

2 heaping teaspoons arrowroot powder, or cornstarch
1/2 cup water
4 tablespoons oyster sauce
1 tablespoon fish sauce
1 tablespoon soy sauce
1 teaspoon dark soy sauce

Instructions

Dissolve 1 teaspoon arrowroot powder in 3 tablespoons soy sauce, then combine with chicken pieces in a bowl.
Heat oil in a wok or large frying pan over medium to high heat.
Stir-fry garlic, galangal, chile (if using), mushrooms, and the marinated chicken until cooked.
Separately, dissolve 2 teaspoons arrowroot powder in 1/2 cup water, then mix with remaining sauce ingredients. Add this sauce to the pan and stir-fry.
Add spring onions and broccoli, continuing to stir-fry for one minute, adding moisture if needed.
Stir in noodles and stir-fry thoroughly until sauce is evenly distributed and noodles are tender (2 to 3 minutes).
Mix in bean sprouts, then remove the pan from heat.
Adjust seasoning; add 1 tablespoon fish sauce for more saltiness or 1 tablespoon lime juice to reduce saltiness.
Garnish with fresh basil and coriander. Serve hot with Thai chili sauce and lime wedges on the side.

Nutritional Info (per serving)

Calories: 374 kcal

Carbohydrate: 35 g

Cholesterol: 51 mg

Fiber: 5 g

Protein: 27 g

Saturated Fat: 2 g

Sodium: 2174 mg

Sugar: 10 g

Fat: 15 g

Unsaturated Fat: 0 g