Ingredients
Noodles
- 200g rice noodles
Produce
- 3-4 cloves garlic
- 1-3 mild thai chillies
- 100g protein - tofu
- 5pcs baby corn, canned
- 2 stalks, chinese broccoli
Sauce
- 2 Tbsp Stir-fry sauce recipe
- 1 tsp black/ dark soy sauce
- 1 1/2 tsp sugar
Garnish
- 1/2 cup holy basil leaves or sweet basil.
Instructions
- Prep dry noodles according to packet directions and rinse in cold water, toss 2 tsp sesame oil through once drained and chilled to stop them sticking together OR, use fresh noodles and skip straight to the sauce.
- While the noodles are boiling, if they needed to, prep all the produce and sauce ingredients - chillies and garlic should be pounded together to form a lumpy paste in a mortar and pestle for best effect.
- In a large saute pan or wok, heat about 2 Tbsp of vegetable oil of your choice over high heat.
- Add the chilli garlic mixture and cook until the garlic starts to turn golden brown.
- Add protein, stir to coat, (if not using tofu, cook protein until half done, otherwise - heat through).
- Add vegetables, toss in the pan to wilt.
- Add the noodles, plus the sauce ingredients, let the noodles absorb the sauce, stirring only occasionally.
- When the sauce is almost all absorbed, turn off the heat, add the basil, toss to wilt and plate.
Notes
- You may wish for a greasier noodle if you have a take-out or food court craving... feel free to add a little more toward the end so the noodles don't soak it all up.
- Consider adding different vegetables to suit your taste - we like garlic scapes, carrots, cabbage, broccoli, bok choy...