Sunday, June 12, 2016

Thai Somen Noodles

Given the amount of chiles in this recipe, I was surprised that it was not spicer than it was. 
Mild heat ... Next time I would add more vegetables!
Consider adding shredded chicken or sauteed shrimp to make it a main course.

Thai Somen Noodles
adapted from Food & Wine October 2013

1/2 lb Japanese somen noodles, cooked according to package directions

1/2 cup chicken stock
1 Tbsp oyster sauce
1 Tbsp fish sauce
1 1/2 tsp red chile paste
1 tsp liquid aminos
1/2 tsp sugar substitute
1 Tbsp vegetable oil
1/2 bell pepper, seeded and sliced thin
1/2 jalapeno, seeded and sliced thin
2 garlic cloves, pressed
1/2 tsp dried Thai chiles

Soak the dried Thai chiles in hot water until soft, about 20 minutes.

Whisk together the stock, oyster sauce, fish sauce, chile paste, liquid aminos and sugar substitute.

Saute the peppers garlic and Thai chiles in the oil until fragrant. Add the noodles and stir fry until heated through. Add the sauce and toss , until the sauce has been absorbed.

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