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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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My future husband affectionately calls this Not Asian Food , as it was made in a pinch one day when we were both craving Thai food with very few ingredients in our cupboards. This is a VERY versatile recipe, and can be altered MANY ways to suit anyone and everyone's tastes. Whether it be a spice newbie who likes it mild, to someone who doesn't sweat at a 10-star Thai spicy soup, this is a simple recipe that can be enjoyed by all, and with minimal effort. You can add as many different vegetables, meats, or other ingredients as you like, and I encourage that you try new ones, as each will bring a unique new level to your own, personal Not Asian Food . NOTE: This recipe is best prepared in a wok, and directions will be assuming you're using one. Ingredients:
1 (8 ounce) package chinese noodles (i recommend kame) |
4 tablespoons vegetable oil |
1 onion |
1/2 green bell pepper |
1/2 red bell pepper |
3 serrano peppers |
2 tablespoons hot chili sauce (sriracha, alter amount per taste) |
2 teaspoons thai chili paste (alter amount per taste) |
6 eggs (beaten) |
3 teaspoons soy sauce |
basil |
2 stalks green onions |
Directions:
1. Begin by boiling water for your noodles.
2. Dice your peppers and onion, and beat your eggs while you wait for the water to boil.
3. Boil your noodles for 3 minutes. Drain, and rinse with cold water.
4. Add vegetable oil to your wok. Heat on medium-high.
5. Once heated, add your peppers and onion. Sautee until lightly caramelized.
6. Add your drained noodles, and THOROUGHLY mix/sautee for approximately 2 minutes, or until VERY well blended.
7. Add Sriracha and chili paste. THOROUGHLY blend until uniform color. NOTE: Both of these ingredients should be edited per your particular tastes! When in doubt, start on the low side.
8. Add soy sauce, basil, and diced green onion. Blend until uniform color.
9. Add your eggs. Cook until eggs are done to your liking.
10. Serve, and feel the burn!
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