Thai Vegetarian Noodles
Submitted by Ian
Veggie-loaded Thai stir-fry noodles tossed with black bean sauce, fish sauce, crushed peanuts, and fresh mint. A colorful one-skillet meal in under 30 minutes that serves 8.
YIELD
8 servingsPREP
10 minCOOK
20 minREADY
1 hrsThis is one of those weeknight stir-fries that looks like you spent way more time on it than you actually did.
Soaked noodles get tossed in a screaming hot skillet with broccoli, snow peas, carrots, mushrooms, and red bell pepper, then hit with a punch of black bean sauce, fish sauce, and rice vinegar.
Crushed peanuts add crunch, fresh mint adds brightness, and a pile of bean sprouts on top keeps everything feeling light.
The whole thing comes together in about 30 minutes, and it feeds a crowd.
Pro Tips
- Soak noodles in cold water for the full 45 minutes so they stay chewy and don’t turn to mush in the hot skillet
- Have all your vegetables prepped and lined up before you start cooking because this moves fast once the oil hits the pan
- Use tamari instead of soy sauce to make this gluten-free friendly
- For a fully vegetarian version, swap the fish sauce for extra soy sauce or a splash of mushroom sauce
Ingredients
Directions
Soak noodles in 8 cups cold water for 45 minutes.
Drain in a colander and set aside.
Heat olive oil in a large skillet over high heat. Add garlic and sauté, stirring, until lightly browned, about 1 minute.
Add broccoli, onions, snow peas, celery, carrots, bell pepper and mushrooms, and stirfry for 1 minute.
Add peanuts, fish sauce, black bean sauce, vinegar, soy sauce, white pepper and noodles, and cook, stirring continuously, until heated through and well mixed, about 2 minutes.
Stir in chopped mint.
Transfer to a platter, sprinkle with bean sprout and leeks and garnish with mint sprig.
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