Thai Fried Noodles
Cook Time: 5 mins
Total Time: 20 mins
For the Marinade:
- 2 teaspoons cornstarch
- 3 tablespoons soy sauce (use wheat-free for gluten-free diets)
- 1 block tofu, cubed into 1/2 inch pieces
For the Noodles:
- 8 ounces rice noodles
- 3 to 4 cloves garlic, minced
- 1 thumb-sized piece ginger, sliced into matchstick-like pieces
- 1 cup shiitake mushrooms, sliced
- 1/2 cup stock (chicken or faux chicken stock for vegetarians)
- 1 bell pepper, sliced into thin strips
- 2 to 3 cups bean sprouts (fresh)
- 2 green onions, sliced
- Handful coriander/cilantro (fresh)
- 2 1/2 tablespoons oil
For the Stir-Fry Sauce:
- 3 1/2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- 1 tablespoon lime juice
- 1/4 cup stock (chicken or faux chicken/vegetable stock)
- 1 to 2 teaspoons chili sauce (or 1/2 to 3/4 teaspoon cayenne pepper, to taste)
- For the marinade, mix together the cornstarch and soy sauce until well combined. Coat all sides of the tofu, and set aside.
- Boil enough water to submerge the noodles, and cook until just soft enough to eat, but not all the way cooked (they'll finish cooking later). About 5-10 minutes. Drain, then rinse with cold water and set aside.
- In a small bowl, combine soy sauce, dark soy sauce, 1 teaspoon sugar, lime juice, 1/4 cup stock, and chili sauce. Stir well to dissolve sugar.
1. Heat a wok or large frying pan over medium-high heat. Add 2 tablespoons oil and swirl around; then add the garlic, ginger, marinated tofu, mushrooms, and a few tablespoons of stock. Stir-fry 5 minutes. When pan becomes dry, add a little more stock, 1 to 2 tablespoons at a time.2. Add pepper and stir-fry another 1 to 2 minutes. Add the reserved noodles plus stir-fry sauce. Using two utensils, lift and turn the noodles or use a tossing motion, like tossing a salad. Keep the heat turned up. Stir-fry in this way until the sauce is well distributed throughout the noodles (1 to 2 minutes).