Every week I carve out a couple of hours for menu planning. I have to create 3 different menus every week, including one for myself. It’s a challenge already to think of dishes for other people but it can be especially difficult when planning my own dinner. I want something quick and easy but still satisfying enough to reward myself for a hard day’s work. Just when I thought I ran out of ideas, I decided to whip up sweet and spicy Thai noodles with leftover veggies. The results? A comforting noodle dish that delivered. This meal was right on the money, so much so that I added it on the menu for next week.
Serves 3-4
30 minTotal Time
Save RecipeIngredients
- 2 tbsp fish sauce
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp sambal
- 1 tbsp rice wine
- 1 tbsp soy sauce
- juice of ½ lime
- 1 zucchini
- 2 bell peppers, sliced
- 1 head broccoli
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- 3 packs udon noodles
- 3 eggs, beaten
- ½ cup cilantro, chopped
- ¼ cup Thai basil, chopped
- ¼ cup peanuts, roasted, chopped
Instructions
- Make the sauce for the noodles by mixing together 2 tbsp fish sauce, 2 tbsp brown sugar, 1 tbsp rice vinegar, 1 tbsp sambal, 1 tbsp rice wine, 1 tbsp soy sauce, and juice of ½ lime. Set aside.
- Cut the zucchini in half lengthwise. Slice each half into ¼ inch thick slices. Slice the bell peppers and 1 head broccoli into small florets.
- Heat 1 tbsp oil in a large saute pan or wok over medium-high heat. Add the zucchini, bell peppers and broccoli and saute until browned, about 5 minutes. Add the garlic, ginger, and udon noodles. Pour ¼ cup water and cover the pan. Let simmer for 2 minutes. Remove the lid and continue to cook until the water evaporates, stirring occasionally.
- Move the noodles and vegetables to the sides of the pan, making space in the center. Pour in the eggs and let sit for 1 minute. Scramble the eggs and cook until no longer runny. Pour in the sauce and toss to combine. Bring to a simmer and cook for another minute. Season the stir fry with salt and pepper. Top noodles with cilantro, Thai basil and peanuts and serve immediately.
**Helpful tips and common mistakes
Doesn’t the bowl of sweet and spicy Thai noodles look so creamy and delicious? Well, I’m here to tell you that there is no cream or dairy involved! The sauce and eggs create this cohesive sauce that coats the udon noodles so well. It’s so good.
The key behind this dish is the balance of flavors in the sauce. Fish sauce and soy sauce add the saltiness, brown sugar the sweet, sambal the spicy, and vinegar and lime the tart. If you want more spicy, increase the amount of sambal. I personally prefer to drizzle more sambal right before eating but to each their own.
Once you have the sauce nailed down, it’s all about just adding whatever ingredients you like. I happened to have bell peppers, zucchini, and broccoli on hand but you can add whatever vegetables you prefer. Carrots, bok choy, napa cabbage, mushrooms, spinach, they all work. You can also add any protein of your choice, I just happened to make mine vegetarian.
Saute all the vegetables with the ginger and garlic, simmer the noodles, scramble the eggs, and toss in the sauce. The finishing touch? The bountiful amount of fresh herbs. Fresh cilantro, Thai basil, and toasted peanuts take these sweet and spicy Thai noodles to the next level and make the meal look restaurant-worthy. So easy and de-licious!
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.