I have always liked making noodles, I always thought it was an easy way out, on days I was feeling lazy. Even in my student years, when I couldn’t cook properly, my noodles stir fry, always came out well. This version is a bit more advanced than my student days, hope you enjoy it!

Ingredients:

• 500g rice noodles
• 400g sliced mushrooms
• 1 Carrot, shredded
• 4 spring onions, cut into 2-3 inch lengths
• ½  Onion, thinly sliced
• 2 Tbsp cornstarch
• 1 thumb-size piece galangal or ginger,
• 4 cloves of garlic
• 1/2 cup fresh coriander leaves, chopped coarsely
• 1/2 cup fresh basil leaves, chopped coarsely
• 1 Tsp Red Chili flakes
• 2-3 Tbsp. oil for stir-frying
• 4 Tbsp. oyster sauce
• 1 Tbsp Sesame oil

Preparation:

1. Soak the rice noodles in hot water for 6-8 minutes, or as per the directions on the packet.  I have used rice noodles but please feel free to add any noodles, just make sure they are cooked before adding to the stir fry.
   

   Rice noodles

2. In the meantime, in a chopper add the garlic, ginger,  and the spring onions and mince them together.
3. Dip the thinly sliced onions in the cornstarch and fry them in hot oil, set aside.In the same wok, add the garlic mixture and stir fry in hot oil, for a couple of minutes. Then add the mushrooms and carrots along with the chili flakes and fry till the vegetables are tender.
4. Now add the sesame oil with the fresh leaves, fry for a couple of minutes and add the noodles. Top with the oyster sauce and combine well with the rest of the ingredients.
5. Serve garnished with the fried onions that you prepared earlier.

Related Links

http://www.joysthaifood.com/thai-food-meals/pad-thai-thai-style-noodle-stir-ffry/

http://www.cookinglight.com/food/world-cuisine/international-noodle-recipes-00400000056800/page5.html

http://www.shiitakeblog.com/2012/05/thai-broth-soup-with-rice-noodles.html

http://www.cookingchanneltv.com/recipes/ching-he-huang/chicken-chow-mein-recipe/index.html