There is just something so satisfying about sitting down to a big plate of noodles. It’s always popular in my household and is in regular rotation for those days when I just want a quick and fuss-free dinner. (This can be on the table in about 20 minutes!)
This recipe is a little loose because it is so adaptable to whatever vegetables or meat you like. I keep a supply of Hokkein noodles in the pantry and then clean out my fridge of odds and ends of vegetables and add some chicken, pork or beef. (This is a great recipe to use up that single chicken breast or pork chop that somehow was leftover!)
In case you’re not familiar with Hokkein noodles, they are Asian egg noodles that are sold either fresh or soft in small, vacuum-packed packages. Check the Asian noodle section of your local supermarket and you’re likely to find them. They are worth seeking out as they can be added to this dish without pre-cooking, which is a great time saver. Alternately, you can use any kind of Asian-style noodle or even spaghetti noodles (try whole-wheat ones for a really healthy noodle bowl). If you use any sort of dried noodle, you will have to pre-cook them per the package directions before adding to the stir fry.
Stir Fried Thai Style Noodles
Summary: This is a quick, easy and tasty dinner. Add whatever vegetables you like or any meat (great with chicken, pork or beef).
- Hokkein Noodles (if using any dried noodle, you will have to pre-cook before adding to stir fry)
- Assorted fresh vegetables (matchstick carrots, chopped bok choy or spinach, sliced red pepper, diced onion, mushrooms, broccoli, celery etc.)
- Chicken, pork or beef, thinly sliced into bite-sized pieces
- 2 1/2 Tbsp. Thai red curry paste
- 3 Tbsp. peanut butter
- 1 tsp. fish sauce or soy sauce
- 1 tsp. brown sugar (may wish to increase slightly if using natural peanut butter)
- 1/2 cup (or more) hot chicken broth or water
- Coriander, chopped peanuts or slivered green onion, to garnish
- Marinate meat with 1/2 Tbsp. of the red curry paste. Mix to combine and set aside or refrigerate.
- Prepare your vegetables and set aside. Rinse noodles under hot running water and drain. Transfer to large bowl and separate noodles with fork.
- Combine the remaining 2 Tbsp. of red curry paste, 3 Tbsp. of peanut butter, fish or soy sauce, brown sugar and chicken stock or hot water in a small bowl. Stir well and set aside.
- Add a bit of cooking oil to wok or frying pan. When the oil is hot, add the marinated meat. Cook over medium heat until done.
- Add in the vegetables and toss to combine. When the vegetables are tender-crisp, add in the noodles. Toss to loosen noodles and combine. Turn the heat to low and add in the sauce. Cook over low heat for a couple of minutes and then increase the heat to medium to cook the noodles until well heated. If your stir fry seems really dry, add more chicken stock or water as needed to loosen.
- Serve immediately with some garnish of coriander, green onions or chopped peanuts.
Prep time: 10 min | Cook time: 10 min | Total time: 20 min
Number of servings (yield): 3