Those chewy noodles coated in that slightly sweet, umami sauce are just so comforting. It takes no time at all to be on the table and I guarantee it will be devoured by the family. I would recommend doing any prep before you start the cooking process, as it can be a little bit fast-pace once you start stir-frying. Chicken Thigh – Thigh meat stands up better to high-heat cooking without drying out. Chinese Broccoli – I can only find Chinese broccoli in larger Asian supermarkets near me in the UK. If you can’t get hold of them, replace them with half tenderstem broccoli (slice the stalks in half, lengthways) and half bok choy. At a push, you can use spring greens (collard greens) instead of bok choy. 👩🍳PRO TIP Make your own chilli vinegar to serve on top by placing 1 or 2 sliced red chillies (I use Serrano or Fresno, which are relatively mild) into a small jar and pour over 4 tbsp of white wine vinegar or cider vinegar. Let it sit for 10 minutes, then serve! I love how the sauce caramelizes slightly, leaving you with a coating packed full of flavour! Or you could even drizzle a little Homemade Sweet Chilli Sauce over the top! Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).
Basic stir-fried noodles with beansprouts
Beef Stir Fry
Szechuan Chicken
Beef Teriyaki Noodles
Thai Basil Chicken
Pad Thai
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