Asian Peanut Stir-fry Noodles

on 17 November 2015

Tuesday 17th November 2015

I took my Dim Sum cookbook to work yesterday to flip through during lunch (it's not as sad as it sounds), but I got to work pretty early and ended up looking through it way before lunch. Which was a bad idea because I got super hangry (a mix of hungry and angry in case you're a robot and have never experienced this basic human emotion). My overnight oats were next to me and I keep casting it withering looks and psyching myself up to eat it. Poor oats. They did nothing to provoke my disdain. I'm so susceptible to the power of suggestion, and just typing up this post makes me crave a fried rice, lowmein & deep fried chicken from New Thriving. I'm a marketer's dream.

Because I know that daily Chinese restaurant food isn't healthy for my body or my pocket, I tend to experiment a lot at home with Asian style food as well. I decided to try using vermicelli, also known as glass noodles and bean thread noodles, because any type of noodle deserves my love. They're also incredibly cheap and are so ridiculously easy to cook. You can even make them a day or two before and then just fry it up when you're ready. That's what I did. I had noodles left over and ended up making this meal, which tasted even better than the original meal that I made with the noodles. You can also customize the recipe based on whatever ingredients you have on hand. It's a super chill dish so toss in that half of a carrot lingering at the bottom of your fridge drawer, or add some leftover mushrooms or cooked chicken. The dish can handle it. Much unlike me when I'm hangry.

For the Peanut Sauce

1/4 cup Soy Sauce

1/2 tbsp Sesame Oil

1/2 tbsp Olive Oil

1 tsp Black Pepper

2 tbsp Peanut Butter

1 1/2 tsp Brown Sugar

For the Stir-fry

2 sections Glass Noodles / Vermicelli / Bean Threads (about 2 1/2 cups)

2 tsp minced Garlic

1 tbsp Sesame Oil

3/4 cup Broccoli florets

1/4 cup diced Red Sweet Peppers

1/4 tsp Red Pepper Flakes

1/4 cup Corn

1/2 cup Frozen Peas

Sesame Seeds, for garnish

Place noodles in a bowl and using your hands, break up into smaller pieces. Pour Boiling water over noodles until covered and let soak about 8 minutes. Drain. 

In the meantime, prepare Peanut Sauce by whisking all ingredients together until smooth. Pour sesame oil into a skillet and add minced garlic. Let cook on medium heat until fragrant, about 1 minute. Add all vegetables and stir to coat with oil & garlic and cook for about 1 minute. Add Noodles and peanut mixture and mix thoroughly until combined. Top with sesame seeds and black pepper if desired. Serve immediately.   

Word to the wise: don't taste the peanut sauce before you mix it with the noodles. The soy sauce is incredibly salty- it will make you cringe and question whether you're putting too much in and worry that you're ruining the dish. If you're like me, now that I've told you not to do it, you will actually taste it. Ah well, don't say I didn't warn you. If you're still concerned that you'll over salt the dish, just add little by little to the noodles and adjust based on your personal preference. You can also use low sodium soy sauce, or add more noodles. Glass noodles are pretty tasteless and absorb flavor ridiculously well.

Remember, if you've tried any of these recipes, make sure to share the pictures with us! Tag us at #hotspotgyfood or #hotspotgy!

 

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