Ingredients

The following ingredients have 4 Servings
  • 1/2 cup soy sauce (low sodium recommended)
  • 1/2 cup vegetable stock or water
  • 1 teaspoon sesame oil
  • 1/2 Tablespoon rice vinegar
  • 2 cloves garlic (minced)
  • 1-2 teaspoons grated ginger
  • 1 Tablespoon sugar or honey (up to 2 Tablespoons, to taste)
  • 1 Tablespoon corn starch
  • Red pepper flakes (optional)
  • 14 ounces dry stir-fry rice noodles
  • 2 Tablespoons neutral oil
  • 1/2 medium yellow onion (thinly sliced)
  • 1 inch fresh ginger (finely chopped or grated)
  • 2 garlic cloves (thinly sliced or minced)
  • 1 medium carrot (cut into matchsticks or bite-sized pieces)
  • 1 cup broccoli (cut into small florets)
  • 8 ounces snap peas or snow peas
  • 1 red bell pepper (thinly sliced or bite-sized pieces)
  • 1/2 cup cashews (roughly chopped)
  • Cilantro (to garnish, optional)
  • Green onions (to garnish, optional)

Instruction

  • Whisk together the sauce ingredients (or shake in a jar) and set aside.
  • Prepare noodles according to package directions for stir fry noodles; this will vary depending on the brand. Taste of Thai noodles usually requires soaking in warm water for 20-30 minutes, whereas Thai Kitchen noodles require boiling for 4 minutes. Par-cook them before making the stir fry, as they will finish cooking in the sauce.
  • Heat 2 Tablespoons oil over medium heat in a large dutch oven or stock pan. Add onion, garlic, and ginger, cook for 2-3 minutes. Add carrots, broccoli, snap peas, cooking for 3-4 minutes. Then, add the red bell pepper for 1-2 minutes.
  • Add the sauce and bring to a simmer, then stir in the prepared noodles until fully combined. Cook for 2-3 minutes, tossing occasionally until the noodles are fully cooked and the sauce has thickened.
  • Garnish with cashews, cilantro, green onion, and a lime wedge as desired.