Thai Noodle and Vegetable Stir-Fry
Author: Pamela Steed Hill
Serves: 4
- For the Sauce
- 1 garlic clove, finely chopped
- ¼ cup vegetable broth
- 2 tbsp soy sauce
- 2 tbsp chili-garlic sauce (or similar hot sauce)
- 2 tbsp rice vinegar
- 2 tbsp white sugar
- 1 tbsp fresh lime juice
- 2 tsp sesame oil
- For the Noodles and Vegetables
- 4 oz Thai stir-fry rice noodle sticks
- 2 tbsp peanut oil
- 4 oz green beans, trimmed and cut crosswise in half
- 2 Thai chiles, finely chopped
- ½ medium red bell pepper, coarsely chopped
- 4-5 oz white asparagus spears, cut into 1-inch pieces
- 3 oz shiitake mushrooms, thinly sliced (stems trimmed or removed)
- 2 scallions, white and light green parts only, thinly sliced
- 1 medium stalk baby bok choy, coarsely chopped (including leaves)
- cilantro leaves, for garnish
- For the Sauce
- Combine all ingredients in a bowl, stirring well to dissolve the sugar. Set aside.
- For the Noodles and Vegetables
- Bring a large pot of water to a boil. Remove from the heat and immerse the noodles in it. Cover and let stand 10 minutes. Drain and rinse the noodles under cold water.
- Heat a wok (or large, deep skillet) over medium-high heat and add the peanut oil. Add the green beans, Thai chiles, and bell pepper and stir-fry 2 minutes.
- Add the asparagus, mushrooms, scallions, and bok choy. Stir-fry 3 minutes, until all vegetables are crisp-tender.
- Add the drained noodles to the wok and stir-fry 1 minute. Pour the sauce over the noodles and vegetables and toss well to combine. Simmer until hot throughout, about 1 minute.
- Divide the wok mixture among 4 shallow bowls and garnish with cilantro leaves. Serve right away.
Recipe by Finesse Corner at https://finessecorner.com/thai-noodle-and-vegetable-stir-fry/
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