Bangkok Street Noodle Bowl
Stir-fried noodles with swappable protein, vegetables, and aromatic sauce served over rice noodles or alternative base. Hot, tangy, and herbaceous with crispy-edged noodles and tender vegetables.
Ingredients
Method
Cook rice noodles according to package directions until tender; drain and set aside.
Cut or slice the protein into bite-sized pieces; slice the bell pepper into thin strips; julienne the carrot; slice the green onion white and light green parts into rounds; mince the garlic and ginger; juice the lime; combine oyster sauce, fish sauce, lime juice, and sugar in a small bowl.
Heat peanut oil in a wok or large skillet over medium-high heat until shimmering; add the protein and cook until nearly cooked through, about 4–5 minutes, stirring occasionally; push to the side of the wok.
Add garlic and ginger to the empty space; cook for 30 seconds until fragrant.
Add bell pepper and carrot; stir-fry for 2–3 minutes until tender-crisp.
Add the drained noodles and the green onion whites; pour in the sauce mixture; toss everything together for 1–2 minutes until the noodles are heated through and coated with sauce.
Divide the noodle bowl between serving bowls; top with cilantro, crushed peanuts, and reserved green onion dark green parts; serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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