Feeling Saucey with this quick Sweet Chili Noodles

Por Yeung Man Cooking · 25 min

Ingredientes

Modo de preparo

1. Bring a pot of water to a boil for the noodles.
2. Thinly slice the garlic and the large red Thai chili. Cut the ginger into thin matchsticks.
3. Slice the red onion. Cut the Chinese chives and long green beans into bite-sized sticks. Cut the small carrot into thin matchsticks.
4. Boil the vermicelli noodles according to the package instructions, but start tasting them early to check doneness.
5. Mix the soy sauce, dark soy sauce, plant-based oyster sauce and maple syrup to make the stir-fry sauce.
6. When the noodles are done, drain them and rinse under cold water.
7. Heat a sauté pan over medium heat. Add the chili oil, then the red Thai chili, red onion, garlic and ginger. Sauté for 2 to 3 minutes.
8. Add the carrot and green beans and sauté for another 2 to 3 minutes. Add the Shimeji mushrooms and sauté for about 1 minute. Add the Chinese chives and sauté for another minute.
9. Add the noodles and the sauce and sauté for a couple of minutes, until the noodles absorb the sauce. Turn off the heat and fold in the fresh Thai basil.
10. Plate and sprinkle with white sesame seeds.

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