Ingredients with Measurements:
- 8 oz. rice noodles
- 1 tbsp. vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp. ginger, grated
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup mushrooms, sliced
- 1 cup broccoli florets
- 1 cup carrots, julienned
- 1 cup snow peas
- 1 tbsp. soy sauce
- 1 tbsp. fish sauce
- 1 tbsp. oyster sauce
- 1 tbsp. brown sugar
- 1 tsp. chili flakes
- 1 tsp. sesame oil
- 1 lime, juiced
- 1/4 cup cilantro, chopped
- 1/4 cup green onions, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling noodles
- Wok or large skillet
- Tongs or chopsticks for stirring
Step-by-step instructions:
1. Cook rice noodles according to package instructions. Drain and set aside.
2. Heat vegetable oil in a wok or large skillet over medium-high heat.
3. Add onion, garlic, and ginger. Cook for 2-3 minutes until fragrant.
4. Add red and green bell peppers, mushrooms, broccoli, carrots, and snow peas. Stir-fry for 5-7 minutes until vegetables are tender.
5. In a small bowl, whisk together soy sauce, fish sauce, oyster sauce, brown sugar, chili flakes, sesame oil, and lime juice.
6. Pour the sauce over the vegetables and stir to combine.
7. Add the cooked rice noodles to the wok and toss to coat with the sauce.
8. Season with salt and pepper to taste.
9. Garnish with cilantro and green onions.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 326
Fat: 5g
Carbohydrates: 63g
Protein: 7g
Sodium: 1100mg
Sugar: 12g
Fiber: 5g
Substitutions for ingredients:
- Rice noodles can be substituted with any type of noodles.
- Vegetables can be substituted with any preferred vegetables.
- Soy sauce can be substituted with tamari or coconut aminos.
- Fish sauce can be substituted with soy sauce or Worcestershire sauce.
- Oyster sauce can be substituted with hoisin sauce or soy sauce.
- Brown sugar can be substituted with honey or maple syrup.
- Chili flakes can be substituted with fresh chili or hot sauce.
Variations:
- Add protein such as chicken, shrimp, or tofu.
- Use different types of noodles such as udon or soba.
- Add peanuts or cashews for crunch.
- Add bean sprouts or bok choy for extra vegetables.
Tips and tricks:
- Make sure to cook the vegetables until they are tender but still have a slight crunch.
- Use tongs or chopsticks to stir the noodles to prevent them from breaking.
- Adjust the spice level by adding more or less chili flakes.
- Add more sauce if desired.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl with chopsticks and a spoon.
Garnishes:
Cilantro and green onions.
Pairings:
Serve with a cold beer or iced tea.
Suggested side dishes:
Egg rolls or spring rolls.
Troubleshooting advice:
If the noodles are too dry, add more sauce or a splash of water.
Food safety advice:
Make sure to cook the vegetables and noodles thoroughly to prevent any foodborne illnesses.
Food history:
Pinakro is a spicy noodle dish that originated in Thailand.
Flavor profiles:
Savory, spicy, and slightly sweet.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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