Thai Cuisine

30-Minute Stir Fried Noodles

By An Edible Mosaic

Prep Time:  20 min

Sauce: Dark brown sugar, light soy sauce, dark soy sauce, oyster sauce, toasted sesame oil, rice wine vinegar, fish sauce, garlic, ginger, Thai chile peppers & white pepper Noodles: Wide rice noodles & boiling water Stir Fry: Oil, boneless skinless chicken thighs, salt, onion, carrot, bell pepper & Chinese broccoli

Cook Time:  10 min

Ingredients

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Look for Chinese broccoli at Asian grocery stores. If you can’t find it, you can substitute with bok choy, broccoli rabe (aka rapini), or collard greens.

Pro tip

Step 1

Whisk together all ingredients in a bowl or jar and set aside.

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Step 2

Add the noodles to a large bowl and add enough boiling water to cover by about 4 inches. Let the noodles soak until softened but not mushy, about 5 minutes. Drain and set aside.

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Step 3

Add the oil to a wok over high heat. Once hot, add the chicken in a single layer. Sprinkle on the salt. Stir fry until the chicken is about halfway cooked, about 4 to 5 minutes.

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Step 4

Add the onion, carrot, bell pepper, and sliced Chinese broccoli stems and stir fry for 1 minute, tossing the vegetables so they cook evenly.

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Step 5

Add the noodles, chopped Chinese broccoli leaves, and the sauce. Toss everything together and stir fry for 3 minutes.

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Step 6

Add any garnishes you like and serve!

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This recipe combines elements of a couple classic Thai street food noodle dishes!