Indonesian/Malaysian Street Noodles
photo by PanNan
- Ready In:
- 25mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 5 ounces thin rice vermicelli
- 1 tablespoon oil
- 1 bell pepper, thinly sliced
- 2 shallots, thinly sliced
- 1 cup bean sprouts
- 1 teaspoon curry powder
- 1 cup sliced shiitake mushroom
- 1 cup frozen peas
- sliced scallion (to garnish)
-
For the Sauce
- 3⁄4 cup vegetable broth or 3/4 cup chicken broth
- 1⁄4 cup low sodium soy sauce
- 3 tablespoons mirin
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon sambal oelek (or to taste)
directions
- Soak the rice noodles in a large bowl of hot water for a few minutes. Drain, rinse with cold water and set aside.
- Mix the ingredients for the sauce in a small bowl and set aside.
- Heat the oil in a large skillet over high heat. Add the peppers, shallors, and bean sprouts, and curry powder. Stir-fry for 5 minutes until shallots are soft. Add the mushrooms and the peas, stir-fry for minutes. The vegetales should be tender-crisp.
- Add the noodles to the pan. Add 1/4 cup sauce and stir fry, using tongs to mix the noodles together. After a few minutes, remove from heat and add as much sauce as desired. Top with scallions.
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