Thai Noodle Stir-fry
A fragrant and colorful stir-fry with the flavors of Thailand
Nutritional Benefits: low fat
Preparation Time - Text 20 mins
Total Timeunder 1 hour
One Pot MealYes
OccasionCasual Dinner Party
Recipe Coursemain course
Taste and Texturehot & spicy, savory
- 6 oz (75g) cellophane (mung bean) noodles
- 3 tbsp peanut or vegetable oil
- 3 skinless and boneless chicken breasts, cut into thin strips
- 1 onion, sliced
- 4 oz (115g) shiitake mushrooms, sliced
- 1 red bell pepper, seeded and sliced
- 1 lemongrass stalk, peeled and bottom part minced
- 1 tsp peeled and finely grated fresh ginger
- 1 fresh hot Thai red chile, seeded and minced
- 1 head of bok choy, shredded
- 2 tbsp soy sauce
- 1 tbsp Asian fish sauce
- 1 tsp sweet chili sauce
Soak the noodles in a bowl of very hot water about 10 minutes, until softened. Drain well and rinse under cold running water. Cut into manageable lengths with kitchen scissors.
Heat 2 tbsp of the oil in a wok over high heat. Add the chicken and stir-fry about 3 minutes, or until lightly browned. Transfer to a plate.
Reduce the heat to medium and add the remaining 1 tbsp oil. Add the onion and stir-fry for 2 minutes. Add the mushrooms, bell pepper, lemongrass, ginger, and chili, and stir-fry about 2 minutes, or until the bell pepper softens.
Add the bok choy and stir-fry for about 2 minutes, or until wilted. Return the chicken to the pan and add the noodles. Pour in the soy sauce, fish sauce, and sweet chile sauce, and toss everything together over the heat for 2–3 minutes, or until piping hot. Serve hot.
2008 Dorling Kindersley