Sweet & Hot Asian Noodles |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I often serve this as a side dish to my Asian dinners. I sometimes vary it and add chicken or shrimp for a one dish meal. It's very tasty and my family loves it. Ingredients:
4 1/2 ounces dried rice noodles |
2 tablespoons peanut oil |
1 teaspoon fresh ginger, grated (i cheat and use ginger paste) |
1 garlic clove, crushed |
4 1/2 ounces bamboo shoots, drained and sliced into batons |
4 1/2 ounces bean sprouts |
2 medium carrots, sliced into batons |
1 small white cabbage, shredded |
2 tablespoons thai fish sauce |
2 tablespoons soy sauce (i use more to season when i'm about to serve) |
2 tablespoons plum sauce |
chili paste (i use sriracha) |
2 teaspoons sesame oil |
1 tablespoon light brown sugar |
1 lime, juice of |
1 lime, rind of |
3 1/2 ounces daikon radishes, sliced into thin batons |
1/4 cup coriander, roughly chopped |
2 tablespoons sesame seeds, toasted |
Directions:
1. Cook the noodles in large pot of boiling water, following instructions on the packet.
2. Heat the oil in a wok or very large pan and stir fry the ginger and garlic for 2 to 3 minutes over medium heat until golden.
3. Drain the noodles and set them aside add the bamboo shoots to the wok, increase the heat to high and stir fry for a further 5 minutes.
4. stir in the sauces, sesame oil, sugar and lime juice.
5. Add the daikon and coriander, toss to mix sprinkle with sesame seeds and serve.
6. Sometimes I add a little bit of sweet chili sauce when I want it sweeter or for another variation you can add chicken or shrimp for a full meal.
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