Serves: 4
Ingredients | Qty | Prep |
Wheat noodles | half packet | cooked |
Red pepper | 1 large | julienne |
Orange pepper | 1 large | julienne |
Crispy tofu | optional | |
Onion | 1 large | chopped |
Green onion | 1 bunch | chopped |
Ginger | 2-3 tbsp | minced |
Mushrooms | .5 lb | sliced |
Carrot | 1-2 medium | julienne |
Oil | 2 tbsp | |
For sauce: | ||
Maple syrup | 2 tbsp | |
Soy sauce | 1/3 cup | |
Tomato paste | 2 tbsp | |
Mirin vinegar | 1/4 cup | |
Broth | 1 cup | |
Corn starch | 4 tsp | mix well |
Pepper | to taste | |
Salt | if needed |
Method:
- Stir fry onion, ginger and peppers in cast iron skillet
- Add sauce and cook until it thickens
- Mix noodles in with scallions, adjust salt and pepper to taste
- Garnish with fresh Thai or regular basil
Comments