Sweet and Spicy Thai Noodles
Servings 2
Ingredients
Sauce
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sambal
- 1 tablespoon rice wine
- 1 tablespoon soy sauce
- juice of ½ lime
Udon noodle stir fry
- 1 zucchini
- 1 bell pepper
- 1 head broccoli
- 1 tablespoon oil
- 2 cloves garlic minced
- 1 tablespoon minced ginger
- 2 packs frozen udon noodles
- ½ cup water
- ¼ cup chopped cilantro
- 2 tablespoons chopped Thai basil
- 2 tablespoons roasted chopped peanuts
Instructions
- Make the sauce for the noodles by mixing together fish sauce,brown sugar, rice vinegar, sambal, rice wine, soy sauce, and the 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 cut 1 head broccoli into small florets.
- Heat oil in a large saute pan or wok over medium-high heat. Add the zucchini, bell peppers, and broccoli and saute until browned, about 6-7 minutes.
- Add the garlic, ginger, and udon noodles. Pour ½ cup water and cover the pan. Let simmer for 2 minutes. Remove the lid and continue to cook until the water evaporates, stirring occasionally.
- 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.
Video
Notes
Use frozen udon noodles for this recipe. If using thawed noodles, reduce the cooking time accordingly.
