These noodles are a cross between a couple Thai-style recipes and a couple Chinese-style recipes that I came across. It reminds me of a dish that I ate when I was younger called Chicken Chow Fun. There is a little place right around the corner from where I used to do gymnastics (oh yeah, I may have forgotten to mention that I was a competitive gymnast for a while – competing in gymnastics didn’t stick but physical activity and competitiveness sure did). Anyway, I haven’t been there in years but from what I remember, 5 Star has the most amazing food. After I was done practicing gymnastics, I coached it and us coaches went there for lunch all the time.
I feel that this might be an appropriate time to give a little shout out to Rach who has been helping me stumble along this blogging journey. She and I used to coach together and I’m pretty sure she’d be right there with me when saying that 5 Star is one of the best little holes in the wall ever.
I don’t know how familiar you all are with Asian (I’m speaking predominantly of Thai food at this point) cuisine but this dish tastes like a mix between Chicken Chow Fun, Pad See Ew and Pad Kee Mow – only made by my little white girl self. I hope that no one gets offended at my attempt at this delicious cuisine (it is one of my absolute favorites!!) but if I’m being honest I am pretty proud of how it turned out. 🙂
Oh, and it’s totally vegan unless you want to throw in a little parmesan (which I did because cheese rules) and for you meat eaters, add in some chicken, pork, beef, shrimp or any mix of all the above. You name it, I’m sure it would all be delicious!
For the Sauce:
3 cloves of garlic, minced
2½ tablespoons low sodium soy sauce
1½ tablespoons brown sugar
1 large lime, juiced
1 tablespoon chili paste*
1 tablespoon sweet Thai chili sauce
½ tablespoon Sriracha*
>> Fun fact! Sriracha is not actually a brand but just a type of hot sauce named after the town Si Racha in Thailand. Apparently the man that first created it made the mistake of naming it after the town without knowing that you can’t trademark that.
For the rest:
14 ounce package of extra large flat rice noodles (just to add to the confusion, the ones I used are actually from a Vietnamese market but I’m sure most others would do just fine!)
2 tablespoons + 1 teaspoon coconut oil
¼ medium red onion, diced
¼ red bell pepper, diced or just thinly sliced
¼ cup corn
½-¾ cup shelled edamame (I use more because I love soy beans :))
½ cup matchstick cut baby carrots
½ cup broccoli florets
1 tablespoon low sodium soy sauce
2 tablespoons curry powder
½ teaspoon cumin
½ teaspoon red chili flakes*
¼ teaspoon lemon pepper
Parmesan if you’d like
*Spicy items! I love all things spicy but if you don’t, you may want to lower the amounts of these items or emit them (almost) entirely. You simply must have at least a little kick though, right?
To start, cook the noodles according to their packaging and while you do that you can whisk together the ingredients for the sauce in a separate bowl. When you’re done mixing them up set them aside until everything else is cooked and ready to go.
Let me just take one step back here… If, like me, most of your veggies are frozen make sure you thaw them – without cooking them – before you start. You could absolutely take a break here to do that part but why not just take care of it from the beginning? Efficiency and all that…
When your veggies are thawed, noodles are cooked and sauce is made heat your (empty) skillet over medium heat before adding 2 tablespoons of the coconut oil along with half of your veggie mix. Sauté them for a minute or two until the onions are a bit translucent and the other veggies are starting to slightly brown. Add in the soy sauce and curry powder and stir it all up. Drop in the noodles with that last teaspoon of coconut oil, maybe a dash more curry powder and the rest of your vegetable mix. Mix it together so everything is evenly coated. As a side note, it’s especially fun to use tongs for this part. You get to twirl and swirl and pick it all up and then drop it back in to the pan. There is something strangely satisfying about it. Feel free to laugh at me, I know that I must sound silly but I dare you to try it without smiling.
One last note: You don’t have to add the veggies half and half like I mentioned. I do it that way because I prefer to keep some a little more crisp. Just a personal preference!