Thai Stir-Fried Noodles With Vegetables

Name: Thai Stir-Fried Noodles With Vegetables
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 5 to 8 ounces Chinese-style wheat noodles, or egg noodles; 2 to 3 tablespoons vegetable oil; 4 cloves garlic, minced; 2 to 3 teaspoons grated galangal, or ginger; 1/4 cup coarsely chopped shallots, or purple onion; 1 medium carrot, sliced into matchsticks; 5 to 8 shiitake mushrooms, sliced; 1 small head broccoli, cut into florets; 1 small red pepper, seeded and thinly sliced; 2 cups bean sprouts; Fresh basil or cilantro, for garnish; 3 tablespoons fresh lime juice, more to taste; 3 tablespoons soy sauce, more to taste; 3 tablespoons oyster sauce; 3 tablespoons rice or white wine vinegar; 1 tablespoon fish sauce, more to taste; 1 1/2 to 2 teaspoons sugar, more to taste; 1/4 tablespoon white pepper; 1/2 to 3/4 teaspoon dried crushed chile, chile flakes, or fresh minced red chile, more to taste

A flavorful Thai-style noodle dish with ample vegetables can be prepared in under 30 minutes, with optional added protein.

⭐ 4.1 (114 reviews) Prep: 15 minCook: 12 minTotal: 27 minYields: 4 servings

Category Tags:

Entree Dinner Pasta

Cuisine Tags:

Thai

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Ingredients

For the Stir-Fry:

5 to 8 ounces Chinese-style wheat noodles, or egg noodles
2 to 3 tablespoons vegetable oil
4 cloves garlic, minced
2 to 3 teaspoons grated galangal, or ginger
1/4 cup coarsely chopped shallots, or purple onion
1 medium carrot, sliced into matchsticks
5 to 8 shiitake mushrooms, sliced
1 small head broccoli, cut into florets
1 small red pepper, seeded and thinly sliced
2 cups bean sprouts
Fresh basil or cilantro, for garnish

For the Stir-Fry Sauce:

3 tablespoons fresh lime juice, more to taste
3 tablespoons soy sauce, more to taste
3 tablespoons oyster sauce
3 tablespoons rice or white wine vinegar
1 tablespoon fish sauce, more to taste
1 1/2 to 2 teaspoons sugar, more to taste
1/4 tablespoon white pepper
1/2 to 3/4 teaspoon dried crushed chile, chile flakes, or fresh minced red chile, more to taste

Instructions

Start boiling lightly salted water for 5 to 8 ounces of Chinese wheat or egg noodles. Cook noodles until al dente, then drain, rinse with cold water, and set aside.
Combine 3 tablespoons each of fresh lime juice, soy sauce, oyster sauce, and rice or white wine vinegar, along with 1 tablespoon fish sauce, 1.5 to 2 teaspoons sugar, 0.25 tablespoon white pepper, and 0.5 to 0.75 teaspoon crushed chile; stir until sugar dissolves.
Heat 2 to 3 tablespoons vegetable oil in a wok or large frying pan over medium-high heat. Stir-fry 4 cloves minced garlic, 2 to 3 teaspoons grated galangal or ginger, and 0.25 cup chopped shallots or purple onion for 1 minute.
Add 1 medium carrot (matchsticks) and 1 to 2 tablespoons of the sauce; stir-fry for 2 minutes until slightly softened.
Stir in 5 to 8 sliced shiitake mushrooms, 1 small head broccoli florets, 1 small thinly sliced red pepper, and 3 to 4 more tablespoons of sauce. Continue stir-frying for 3 to 4 minutes until vegetables soften and broccoli is bright green and crisp.
Add the cooked noodles and remaining sauce. Lift and turn to combine with vegetables, then stir-fry for 3 to 5 more minutes until noodles reach desired texture.
Fold in 2 cups bean sprouts during the last minute of cooking.
Taste and adjust seasoning with additional fish sauce, soy sauce, lime juice, sugar, or chile as needed. Serve immediately, garnished with fresh basil or coriander.

Nutritional Info (per serving)

Calories: 270 kcal

Carbohydrate: 37 g

Cholesterol: 0 mg

Fiber: 6 g

Protein: 9 g

Saturated Fat: 2 g

Sodium: 1415 mg

Sugar: 9 g

Fat: 12 g

Unsaturated Fat: 0 g