1/2 pack of thai kitchenglass noodles (vermicelli)
1 cup broccoli florets
1/2 cup onion, sliced
1 cup assorted bell peppers, sliced
4 portabella mushrooms, sliced
1/2 cup purple cabbage, chopped in 1″ squares
1 cup white cabbage, chopped in 1″ squares
1 can bean sprouts
1 carrot, cut in thin sticks
protein of choice (I made shrimp)
1/4 cup chicken broth
olive oil
stirfry sauce:
1 tbsp fish sauce
1/4 cup hoisin sauce
1/4 cup oyster sauce
1/4 cup soy sauce
1 tbsp rice wine vinegar
1 tbsp chili infused sesame oil
2 tbsp brown sugar
1 tsp chinese five spice
1 tbsp gochujang hot sauce (more if you like 🔥)
1 tsp laoganma chili crisps
1/2 tsp chili powder
1/2 tsp dried basil
1/2 tsp dried oregano
3 cloves garlic, minced
Bring a large pot of water to a boil.
Mix sauce ingredients and put aside.
Heat 2-3 tbsp olive oil in a wok or large skillet over medium-high heat. Add onions and bell peppers, season with fresh cracked pepper and a little chili powder then cook a few minutes until they begin to become soft. Add in mushrooms and both cabbage. Cook a few minutes and add in broccoli and carrots, stir in broth and cover for about 3 minutes, until liquid is absorbed, stirring occasionally. Add in bean sprouts.
Cook noodles according to package. Drain. Add noodles to wok.
Stir in sauce and cook uncovered, about 2 minutes stirring to fully incorporate the ingredients into the sauce. Add your protein of choice. Enjoy!

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