Fried noodles with vegetables
Description
The recipe won't take much time. Fried noodles can vary; in Thai cuisine, rice noodles are usually used. They can be thin or wide. I prefer cooking with wide noodles—they're easier to eat. By the way, to make vegetable fried noodles, you can also add mushrooms or chicken to the dish. Originally, this dish is called "rat na," where "rat" means noodles and "na" means to pour over. Serve hot.
Instructions
- 1
Step 1
Prepare the ingredients. Soak the rice noodles in cold water for several minutes until they become soft. If the noodle strips are too wide, you can cut them with a knife or kitchen scissors into thinner strips.
- 2
Step 2
Take a wok (or a deep pan with a thin bottom), pour in vegetable oil and heat it up. Then add the soaked noodles (drain the water, of course).
- 3
Step 3
Add the soy sauce and stir-fry the noodles for about 5 minutes, stirring constantly.
- 4
Step 4
Set the stir-fried noodles aside for now, and prepare the vegetables and sauce. Cut the carrots into rounds, slice the mini corn and asparagus into thin strips, cut kale into wide strips (noodle-like), and separate the broccoli and cauliflower into florets.
- 5
Step 5
Stir-fry vegetables in a wok until partially cooked. It is recommended to add carrots and corn first, as they take longer to cook.
- 6
Step 6
Then add broccoli, cauliflower, kale, and asparagus. Pour in the oyster sauce and season with salt.
- 7
Step 7
While the vegetables are frying, dissolve the flour in a small amount of water, and add the remaining water to the pan with the vegetables.
- 8
Step 8
Then add the flour diluted in water to the vegetables as well. Stir and cook until thickened. You can season with pepper to taste.
- 9
Step 9
Serve the prepared fried noodles topped with sauce and arranged with vegetables. This results in a hot dish with a light gravy. You can sprinkle with chopped herbs or season with spices.