Thai Inspired Fried Noodles

Thai Inspired Fried Noodles

The trick to cooking decent Asian food is getting the right ingredients. In the JoCo bubble, the only place to go is 888. Get the wide noodles and you are good to go. For my version of Pad See Ew, I make a couple of subs to the original, but the family doesn’t mind. Not at all. To make it a bit (lot) more healthy, cut back on the coconut oil and substitute Soba (buckwheat) noodle.

Sauce

2 tablespoons Hoison

2 tablespoons Katsu

1 tablespoon sweet chili sauce

 3 tablespoons oyster sauce

1 tablespoon rice wine vinegar

1 tablespoon sugar

1 tablespoon water

Stir all of the above until combined.

 

Noodles

Bring large pot water and heavy pinch of salt to a boil. Cook 10 ounces of wide Asian noodles as directed. Drain, coat lightly with oil, and set aside. (Note: I greatly reduced the calorie count by subbing 10 oz of Soba noodles.They are sold in 12 oz packages. What to do? Since I use these once or twice a week, I store the extra in a zip-loc bag until I get another 10 oz.)

Stir Fry

2 tablespoons of coconut oil (cut calories by using 1 heaping tablespoon)

2 Thai chili peppers

2 cloves minced garlic

1 lb chicken breasts, cut into ½’ strips

3 large eggs

3 green onions, cut in to wide strips

Put the coconut oil and peppers in to a  wok and bring to a medium high heat. Once the oil is shimmering, remove the peppers and add the garlic. Once that starts to turn golden, add the chicken until it first appears to be cooked through. Push the chicken to the edge and add the eggs. Stir until cooked through and add the sauce and the onions. Once thickened, add the noodles and stir until well coated. Serve piping hot!