Poor Man’s Thai Noodles
Summary Not available
Person: 4
Calories: 672kcal
Materials
- 600 g noodles
- 1 tbsp brown sugar
- 300 ml hot water
- 2 teaspoon soya sauce
- 1 tbsp fish sauce
- 2 tbsp canola oil
- 4 spring onions white and green portions separated
- 3 garlic cloves sliced
- 400 g Sprout rinsed and drained
- 80 g Basil
Instructions
- Remove the fresh rice noodles from the package and cut them into 1 ½ inch wide strips
- If they were refrigerated, let them come up to room temperature and loosen them in some hot water
- If you are using dried rice noodles, follow the directions on the package to cook them
- You can also soak them in hot water until softened and re-hydrated––about 15 to 20 minutes
- Drain thoroughly
- There should be no visual moisture on the noodles
- In a small bowl, dissolve the brown sugar in the hot water
- Mix in the fish sauce (if using) and soy sauces
- Set aside
- Heat your wok until smoking, and spread 2 tablespoons canola oil around the perimeter of the wok
- Add scallion whites and garlic and Thai basil (optional) if you have some
- After 10 seconds, add the softened noodles
- Your wok should be screaming hot now
- Continue to toss the rice noodles for 30 seconds to warm them up
- Next, stir up your soy sauce mixture and pour it over the noodles
- Continue stir-frying for 1 minute until the noodles are well coated
- They should get a good smoky sear on them
- Next, add the mung bean sprouts and green portions of the scallions
- Stir-fry for 1 minute, until the bean sprouts and scallions are wilted
- Plate and serve with your favorite hot chili oil
Notes
No extra notes
Nutrition
Sodium: 543mg | Calcium: 116mg | Vitamin C: 15mg | Vitamin A: 1330IU | Sugar: 8g | Fiber: 7g | Potassium: 534mg | Calories: 672kcal | Trans Fat: 1g | Saturated Fat: 1g | Fat: 10g | Protein: 25g | Carbohydrates: 120g | Iron: 4mg