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 | CHEFBear.net PT45M Serves 4 3/4 Pound Flat Rice Noodles 1/2 Pound White Button Mushrooms 10 N/A Stalks Of Asparagus 1 Medium Head Of Broccoli 1/2 Large White Onion 2 Cloves Garlic 3 Tablespoons Vegetable Oil 1/4 Cup Thai Basil 4 1/2 Tablespoons Hoisin Sauce 1/2 Cup Soy Sauce 1/4 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.

Thai Veggies and Noodles

Thai Veggies and Noodles Recipe


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!

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Recipe Information

Flavor Profile

Asian,Vegetarian

Protein

Vegetables

Category

Main Dishes

Serves

4

Total Time

45 Minutes

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Ingredients

      • 3/4 Pound Flat Rice Noodles (Cooked As Per Package's Directions)
      • 1/2 Pound White Button Mushrooms (Stemmed & Quartered)
      • 10 Stalks Of Asparagus (Trimmed & Diced)
      • 1 Medium Head Of Broccoli (Diced)
      • 1/2 Large White Onion (Diced)
      • 2 Cloves Garlic (Minced)
      • 3 Tablespoons Vegetable Oil
      • 1/4 Cup Thai Basil (Minced)

      • Cooking Sauce
      • 4 1/2 Tablespoons Hoisin Sauce
      • 1/2 Cup Soy Sauce
      • 1/4 Cup Water
      • 1 Teaspoon Chilli & Garlic Sauce
      • 2 Teaspoon Cornstarch

Directions

  1. Drain cooked noodles and rinse under cold water. Toss the noodles with a drizzle of 1 tablespoon of oil and set aside.
  2. 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.
  3. Meanwhile, combine all the ingredients for the sauce in a bowl, whisk to combine.
  4. 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.



Nutrition & Cost Facts

Calories

542 kcal

Carbs

96 g

Fat

12 g

Protein

13 g

Cost Per Serving

$2.48

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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