Thai Stir Fried Noodles with Vegetables

What's up folks....

If you know me well...and I mean really good...then you know, one of my favourite cuisine is Thai (besides Caribbean, gotta represent lol). I could eat Thai or Chinese food ALL DAY (as long as I know what's in it.)
So today, I made Thai Stir- fried noodles with vegetables.

Ingredients:

• 5 to 8 ounces (140 to 226 g.) Chinese-style wheat or egg noodles    
• 2 cloves garlic, minced
• 2-3 tsp. grated galangal OR ginger (optional)
• 1 chopped onion
• 1 carrot,grated or sliced into small pieces
• 5-8 mushrooms, sliced (optional)
• 1 small head broccoli & cauliflower chopped into florets
• 1 small red pepper, sliced
• 2 cups bean sprouts (optional)
• fresh coriander or basil to garnish
• corn, cabbage (or any vegetables to liking)
• 2-3 Tbsp. vegetable oil for stir-frying

• STIR-FRY SAUCE:
• 3 Tbsp. fresh lime juice
• 3 Tbsp. soy sauce
• 1 Tbsp. soy sauce
• 3 Tbsp. vegetarian oyster sauce OR vegetarian stir-fry sauce
• 1 tbsp thai chilli sauce or 1/2 to 3/4 tsp. dried crushed chili (chili flakes) OR fresh-cut red chili
• 1/4 tbsp. white pepper, cayenne pepper (spice to liking)

Preparation:

1. Boil noodles in lightly-salted water; (you will be stir-frying them later so avoid overcooking them now). Drain and rinse with cold water to prevent sticking. Set aside.

Don't boil noodle too long or else it'll be too soggy

1. Place all 'Stir-Fry Sauce' ingredients together in sauce pan over heat, stirring well to dissolve the sugar. Set aside.
2. Heat a wok or large frying pan over medium-high heat. Add oil and swirl around, then stir-fry the garlic, ginger, and shallot/onion 1 minute.
3. Add the carrots plus 1-2 Tbsp. of the stir-fry sauce you made earlier - enough to keep ingredients frying nicely. Stir-fry 2 minutes, until carrots soften slightly.
4. Add the mushrooms, broccoli and red pepper, plus 3-4 more Tbsp. of the stir-fry sauce. Continue stir-frying until mushrooms and red pepper soften and broccoli turns bright green but is still crisp (3-4 minutes).

Stir-fry vegetables together. (Should still be a bit crunchy when done).

1. Now add the noodles plus remaining stir-fry sauce. Using 2 utensils, lift and turn the noodles in the pan to combine with the vegetables. Stir-fry in this way 3-5 more minutes, or until you are happy with the softness/texture of the noodles. 

Mix stir fry sauce with vegetables

1. Taste-test the noodles, adding up to 1 more Tbsp of soy sauce if not salty or flavorful enough. If too salty for your taste OR too sweet, add 1/ to 1 Tbsp. more lime juice. If too sour, sprinkle over a little more sugar. More chili can be added if you prefer it spicier.
2. Serve immediately in bowls or plates, topping with a sprinkling of fresh coriander or basil. Fresh bean sprouts can also be added as a topping. ENJOY!

All done!

What's your favorite cuisine? Would you try this recipe?