Friday, October 28, 2011

Noodle Stir-Fry

Sometimes I just get tired of the same-old recipes. We love stir-fry, but haven't had it for a long time because I used to buy a stir-fry sauce that is no longer available. And I've looked. It was Thai flavoured. The company still makes sauces...they're pretty well known. I even contacted the company to find out about the sauce and they told me it just wasn't that popular so they discontinued it. So we discontinued stir-fry for a while.

I've tried a few recipes, but nothing ever tastes as good. Thai always has a bit of a peanut undertone, and anytime I found a recipes for thai sauce, it always tasted more like peanut butter, than a lick-your-lips, crave some stir-fry, kind of sauce. Until now! (Drama!)

This one is amazing. I'll just say that. The recipe is vegetarian, but I've served it with cooked chicken one time, and salmon another time. Totally good. Easy-peasy. And it has the proper peanut - to - spice ratio. No thoughts of PB&J here...only thoughts like, "I wish my mouth was bigger!"


Quick & Easy Noodle Stir-Fry
Recipe by Our Best Bites


1 12-oz. package linguine (whole wheat or regular)
1-2 tablespoons canola or peanut oil
1/4 cup soy sauce
2 1/2 tablespoons brown sugar
2 1/2 tablespoons rice wine vinegar
2 tablespoons Asian sweet red chili sauce (Thai Kitchen makes one that’s great and easy to find; this is not the chili sauce you find near the ketchup)
1 tablespoon dark sesame oil
1 small red onion, sliced
4 cloves garlic, minced or pressed
2 tablespoons fresh ginger, minced or pressed
1 large or 2 small orange, red, and/or yellow bell peppers, seeded and sliced
1 cup fresh or frozen green sugar snap peas, snow peas, edamame, or green beans
1 medium zucchini, julienned or chopped
Optional: Grilled chicken, shrimp, or steak, black sesame seeds, chopped cilantro, and lime wedges


Bring a large pot of salted water to a boil. When it is boiling, add the noodles and cook al dente. When the noodles are done, drain them and toss in 2-3 teaspoons of olive oil.

Whisk together the soy sauce, brown sugar, vinegar, sweet chili sauce, and dark sesame oil. Set aside.

While the noodles are cooking, heat a large skillet over high heat. When the oil is hot, add the sliced onions, garlic, and ginger. Stir fry 1-2 minutes or until fragrant, but the garlic isn’t burning. Add the peas (or beans or edamame) and stir fry for about 30 seconds. Add the zucchini and peppers and stir fry for another 30 seconds or until the veggies are crisp-tender. Add the noodles and stir fry until the noodles are well-combined with the vegetables. Give the sauce a quick whisk and then drizzle it evenly over the noodles and stir fry the entire mixture for about 30-60 seconds or until everything is well-coated in the sauce. Serve immediately–if you want, you can garnish individual servings with chopped cilantro, lime wedges, and black sesame seeds. Serves 6-8.

Tips: I skipped the onion and it was still fantastic. Have all your stuff ready to go before you start to stir-fry, because this recipe moves quick.

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