The sweet and savory flavor profiles of Thai cooking is matchless, as represented in this scrumptious noodle dish. The simple recipe calls for Thai-style flat rice noodles, broccoli, mushrooms, asparagus, onions, and garlic. The noodles and veggies are steeped in an aromatic broth. Try this dish as a main course or a quick meal. It is vegan/vegetarian-friendly! Smart Recipes, Asian,Vegetarian Recipes, Vegetables Recipes, Recipes Vegetables Asian,Vegetarian Thai Veggies And Noodles Thai Veggies And Noodles Recipe | PT45M Serves 4 Ingredients: 0.75 Pound Flat Rice Noodles 0.5 Pound White Button Mushrooms 10 Stalks Of Asparagus 1 Medium Head Of Broccoli 0.5 Large White Onion 2 Cloves Garlic 3 Tablespoons Vegetable Oil 0.25 Cup Thai Basil 4.5 Tablespoons Hoisin Sauce 0.5 Cup Soy Sauce 0.25 Cup Water 1 Teaspoon Chilli & Garlic Sauce 2 Teaspoon Cornstarch Drain cooked noodles and rinse under cold water. Toss the noodles with a drizzle of 1 tablespoon of oil and set aside. Heat 2 tablespoons of oil in a large wok (or cast iron skillet) over medium heat. Sauté garlic for 15 seconds then add mushrooms, onions, broccoli and asparagus. Stir fry the vegetables until soft and tender. Meanwhile, combine all the ingredients for the sauce in a bowl, whisk to combine. Toss noodles with cooked vegetables, slowly pour cooking sauce over the mixture and continue to cook until sauce is thickened. Garnish with minced basil and serve.

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