I’m going to call this dish Lola’s Noodles.
Now my Lola (grandmother) never made me anything like this – that I remember anyway – and it’s probably a good thing since I would have continuously bugged her to make it over and over again.
There’s just something about this dish that just yells grandma comfort food for me, I mean it’s seriously delicious. I wonder if one day my kids or grandkids will be harassing me to make this for them?
I’ll preface this by saying that I didn’t have a lot of high hopes for this one. It just looked too simple. I mean when you’re just trying to clean out your fridge/pantry you’re not exactly expecting magic to happen. Although I made this vegetarian you could easily add some chicken or pork. It’s not really necessary though – the portion size is more than enough (although feel free to serve some soup or dumplings or spring rolls with it).
But when my husband and I sat down to eat it for dinner it was a revelation. I think we were both a bit amazed by how good a simple stir fried vegetable noodle dish turned out.
Actually the most I write about this the more I really really want it. Unfortunately we’ve already devoured the leftovers. This may be one of the rare recipes that I actually repeat on a random weekend when we need a meal but I don’t want to go through a lot of effort.
You could definitely use whatever vegetables you have on hand, I went the route I did because it’s what I had plus it looked pretty with the different colors (yellow, orange, red and green). And as always, if you’re worried about the spice level you could easily reduce the amount of chilies or de-seed the chilies, although I will note that the coconut milk calms down the heat of the dish a lot.
- 4 oz snow peas, ends snapped off and strings pulled out
- 1/2 cup of shredded carrots
- 1 large red bell pepper, cut into matchsticks
- 8 oz Chinese quick cooking egg noodles (the thicker yellow colored ones)
- 4 cloves of garlic, minced
- 1/2 small sweet onion, finely diced
- 4 tsp fresh minced ginger
- 1 - 3 jalapenos, finely chopped (de-seed for less heat)
- 1 Tbsp canola oil
- 14 oz can lite coconut milk
- 1 1/2 cup chicken or vegetable stock
- 4 Tbsp lite soy sauce
- 2 Tbsp fish sauce
- Salt, to taste (go a bit light on it since the soy sauce and fish sauce are salty)
- Pepper, to taste (use a good amount of pepper)
- Green onions, thinly sliced for garnish
- Bring a pot of water to boil. Steam snow peas for 2 minutes then transfer to a large bowl of ice water.
- Steam carrots and bell pepper for 2 minutes, then transfer to a large bowl of ice water.
- Place the jalapenos, garlic, onion and ginger into a small food chopper and puree until almost a "paste" is formed (no mini chop? you could always use a mortar and pestle for this step).
- Heat the canola oil in a large wok over medium high heat until hot. Add the garlic chile paste and stir fry for about 2 minutes until very fragrant. Stir in the coconut milk, stock, soy sauce, fish sauce and pepper. Bring to a boil then slide noodles in, stirring well. Cover and cook according to package directions (the noodles will soak up most of the sauce).
- Once the noodles have softened, uncover and stir in the snow peas, carrots and red pepper. Taste and adjust the seasoning and salt or pepper to taste. Sprinkle the noodles with green onions and serve.