SPICY VEGGIE NOODLES

 

Surprise! No meat, and most of all no bacon! 

How could that be? 

If you know me, I am a meat lover and I can eat a pound of bacon with no shame. However, these Spicy Veggie Noodles are just perfect and so full of flavor. Now I understand my vegan and vegetarian peeps, I get you, friends.

You can use any noodles really, but I love my Rice noodles, the kind that I have in my pantry for Pad Thai. For the veggies, anything that can handle the heat, but if you want to use things like spinach, add it at the end so it won’t turn into a mushy mess. You know what I mean. 🙂

Here are my not so secret sauces I use. They are staples for my Thai/Asian cooking. You can find them at your local Asian store or Amazon and I have all the links below. One may ask, what do I do with the rest since we only use a little bit here? Trust me, if you love Thai/Asian food, you will use them again. Speaking of that, here is the link to all my Thai & other Asian recipes, check them out. Now for the sauces.

Golden Mountain Seasoning sauce – trust me, you will forget the regular soy sauce, it’s so much better.

Oyster sauce – for that umami unique salty flavor

Fish sauce (optional) – a little bit goes a long way.

Sesame oil – to add nutty flavor

Chinese chili in oil (Spicy Chili Crisp) – love the smokiness of it. Heat level? Maybe a 5 out of 10.

Thai fried chili in oil (Fried Chili Paste) – another smoky, spicy yumminess of Thai fried bird eye chilis with garlic and onion that I love so much. Warning! It is super spicy. Heat level? 10 out of 10!

Do you need two kinds of chili in oil? The answer is, probably not. But I have both in my pantry and I feel like they taste different so I used both.

Let’s cook some food!

Soak the noodles in hot water. Tap water is fine. Let them soak until soft but some firmness to the bite (al dente). They will get softer when you cook them in the pan. If you boil them in hot water, they will end up overcooked in the end. Strain them in a colander.

Combine the seasoning sauces (everything except sesame oil) and sugar in a small bowl. Use less chili if you don’t like a lot of heat. Add more if you want more. You do you! Remember you can always add later but you won’t be able to take it out.

Heat up the oil in a wok or large pan, medium high heat. Cook garlic in hot oil until golden and crispy.

Add carrots and broccoli. Stir until cooked.

Add the noodles, mushrooms and the sauce.

Stir until everything is combined and noodles are cooked through and soft, but not mushy.

While cooking, add a splash of water if it is too dry.

Drizzle a little bit of Sesame oil on top and garnish with cilantro leaves or green onions. Serve hot.

Enjoy! Hope you give this Spice Veggie Noodles a try. The recipe card is below.