Thai Noodle and Vegetable Stir-Fry
 
 
Author:
Serves: 4
Ingredients
  • 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
Instructions
  1. For the Sauce
  2. Combine all ingredients in a bowl, stirring well to dissolve the sugar. Set aside.
  3. For the Noodles and Vegetables
  4. 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.
  5. 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.
  6. Add the asparagus, mushrooms, scallions, and bok choy. Stir-fry 3 minutes, until all vegetables are crisp-tender.
  7. 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.
  8. 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/