Ingredients
- 2 boneless chicken breasts, cut into small pieces or strips
- 1 tsp. arrowroot powder or cornstarch dissolved in 3 Tbsp. soy sauce (simply stir powder into sauce)
- 1 package fresh wheat noodles (thicker Shanghai or Low Mein type work well)
- 1/2 to 1 cup sliced shiitake mushrooms
- 1 cup broccoli florets
- 3 cloves garlic, minced
- 1 thumb-size piece galangal or ginger, grated or thinly sliced into small pieces
- 4 spring onions, cut into 2-3 inch lengths
- 1/2 cup fresh coriander leaves
- 1/2 cup fresh basil leaves, roughly chopped if large
- 2 cups bean sprouts
- Optional: 1 red chilli, finely diced
- 2-3 Tbsp. oil for stir-frying
- To serve: cut key limes (or regular limes), Thai red chilli sauce
- STIR-FRY SAUCE:
- 4 Tbsp. oyster sauce
- 1 Tbsp. fish sauce
- 1 Tbsp. soy sauce
- 1 tsp. dark soy sauce
- 2 heaping tsp. arrowroot or cornstarch powder dissolved in 1/2 cup water
- (Tip: to save time, combine all sauce ingredients in a cup and place next to stove)
Description
This Quick And Easy Stir Fry Noodle Recipe Comes From The Street Vendors Of Bangkok. A Delicious Noodle Recipe That Reveals Chinese Influence In Its Choice Of Noodles: Fresh Long Wheat Noodles (low Mein Or Shanghai Noodles Work Well). Even Your Kids Wil
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