Ingredients with Measurements:
- 8 oz. dried rice noodles
- 1 tbsp vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup sliced mushrooms
- 2 tbsp Hae Ko (shrimp paste)
- 2 tbsp soy sauce
- 1 tbsp chili paste
- 1 tsp sugar
- 1/4 cup chopped cilantro
- 1/4 cup chopped green onions
- 1 lime, cut into wedges
Special equipment needed:
- Large pot for boiling noodles
- Wok or large skillet
Step-by-step instructions:
1. Bring a large pot of water to a boil. Add the rice noodles and cook for 3-4 minutes until tender. Drain and set aside.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
3. Add the red and green bell peppers and mushrooms to the wok and stir-fry for 2-3 minutes until tender.
4. In a small bowl, mix together the Hae Ko, soy sauce, chili paste, and sugar. Add the sauce to the wok and stir-fry for 1-2 minutes until well combined.
5. Add the cooked rice noodles to the wok and toss with the sauce and vegetables until everything is well coated.
6. Add the chopped cilantro and green onions to the wok and toss to combine.
7. Serve the Spicy Hae Ko Noodles hot with lime wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 5g
Carbohydrates: 45g
Protein: 6g
Sodium: 800mg
Substitutions for ingredients:
- Shrimp paste can be substituted with miso paste or fish sauce.
- Chili paste can be substituted with Sriracha or hot sauce.
- Vegetables can be substituted with any other vegetables of your choice.
Variations:
- Add cooked shrimp, chicken, or tofu for added protein.
- Add peanuts or cashews for added crunch.
- Use different types of noodles such as udon or soba noodles.
Tips and tricks:
- Soak the rice noodles in warm water for 10-15 minutes before boiling to prevent them from sticking together.
- Use a non-stick wok or skillet to prevent the noodles from sticking to the pan.
- Adjust the amount of chili paste according to your spice preference.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Spicy Hae Ko Noodles in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Spicy Hae Ko Noodles in a large bowl and garnish with extra cilantro and green onions.
Garnishes:
- Chopped cilantro
- Chopped green onions
- Crushed peanuts
- Lime wedges
Pairings:
- Thai Iced Tea
- Asian Slaw
- Edamame
Suggested side dishes:
- Steamed rice
- Egg rolls
- Spring rolls
Troubleshooting advice:
- If the noodles are too sticky, rinse them with cold water before adding them to the wok.
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
Food safety advice:
- Make sure to cook the noodles and vegetables thoroughly to prevent any foodborne illnesses.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Hae Ko is a traditional shrimp paste used in many Southeast Asian cuisines, including Thai and Vietnamese.
Flavor profiles:
The Spicy Hae Ko Noodles are savory, spicy, and slightly sweet.
Serving suggestions:
Serve the Spicy Hae Ko Noodles as a main dish for lunch or dinner.
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Region: Thai