I adore nearly all types of Asian food. Whether it’s a spicy Mongolian beef, a delicious Pad Thai, a Malaysian-inspired Char Kway Teow or a simple stir-fry, I adore it. My kids THINK they like Asian food, but their version of Asian food is a bag of Crispy Orange Chicken from the Aldi freezer section served with rice, potstickers, and green beans.
Now, this isn’t necessarily a bad thing. What it means is that all the side dishes are there…rice, fresh veggie, fresh oranges and either egg rolls or potstickers…so I can make pretty much whatever I want for Matt and I while the kids happily eat their Americanized, pre-packaged frozen…stuff. Over the years I’ve played around with Mongolian Beef, Bourbon Street Chicken, Bang Bang shrimp and other popular Americanized versions of Asian food.
After our trip to Singapore earlier this year, I’ve started looking more at Malaysian and Thai recipes that mimic some of the incredible meals we had from street vendors, mom and pop shops and hawker centers. One of these days, I’ll get around to recreating Thai Coconut Curry Soup, Char Kway Teow, Roti Canai and Mee Goreng, but in the busy summer season, I’ve settled for this deliciously spicy noodle dish I’ve thrown together to mimic the many noodle dishes we ate overseas.
The most beautiful thing about it is the sauce. It’s incredibly versatile, and it blends well with shrimp, chicken or pork. I haven’t tried it yet with thinly sliced beef. It’s spicy, but not set-your-mouth-on-fire hot. All three kids love it.
You can also adjust this by throwing in pretty much any combination of veggies you want. This is literally a “what do I have in my fridge” type recipe. The only veggies I can’t imagine leaving out are the onion and cabbage. Everything else is up for swaps. I’ve used broccoli, asparagus, sugar snap peas, snow peas, shelled edamame, corn cut from the cob, frozen peas, carrots, cucumbers, zucchini, peppers, yellow squash and at least a few more. Clearly not all at the same time, but basically, just load it up with as many vegetables as you are comfortable with, swapping your favorites in for ones you aren’t fond of or don’t have around.
Let us know your favorite meat and veggie combination. Or, try all of this with spaghetti squash and let me know how it works. I’ve got that modification in my sights as well.
- Sauce Ingredients
- 5 cloves of minced garlic
- 2 T brown sugar
- ⅓ cup soy sauce
- 2 T Sriracha hot sauce
- 1 T Hoisin Sauce
- 1 t Oyster Sauce
- 2 inches fresh ginger, grated
- 1 handful fresh cilantro, chopped
- 2-4 T. Coconut Oil, divided
- 4 Eggs, lightly whisked
- 1 t. crushed red pepper flakes
- 1 pound cooked, peeled, medium shrimp
- 2 T. corn starch
- 1 large sweet onion
- 1 medium Zucchini
- 1 c. thinly sliced or julienned baby carrots
- 1 c. broccoli florets, cut small
- 1 c. asparagus cut into 2” lengths
- 2 c. thinly sliced cabbage
- 8oz white or crimini mushrooms, thinly sliced
- 3 stalks of green onion, thinly sliced for garnish
- Cook noodles according to directions on the box, leaving them to sit in cold water if they finish before you are done with the rest of the recipe.
- Mix the garlic, brown sugar, ginger, cilantro, soy sauce, hoisin sauce, sriracha and oyster sauce in a bowl and whisk until well mixed. Set aside.
- Whisk eggs together in a bowl, then scramble in a skillet with a small amount of coconut oil. Add crushed red pepper flakes, then set aside in a clean bowl.
- Toss shrimp with corn starch and cook in a small amount of coconut oil until tender. Set aside in a clean bowl.
- Cut and prep all veggies to size and style mentioned in the ingredients list. Add 1 T coconut oil to a pan over medium-high to high heat and toss in onions and carrots, stirring for 5-10 minutes or until they start to soften.
- Add in broccoli and cabbage and cook for another 5-10 minutes until they begin to soften a bit as well. Add mushrooms, zucchini and asparagus last, cooking for another five minutes or so, adding a bit more oil if needed.
- Add scrambled egg and shrimp back in and stir to blend. Remove from heat.
- Drain water from noodles. Toss noodles into a wok heated to high heat with a bit of coconut oil. Immediately add the Hoisin-Soy sauce mixture and quickly stir the noodles around until they regain some heat.
- Remove noodles from heat, pour veggie and shrimp mixture into pot and stir everything together using tongs or a pasta scoop.
- Serve hot, garnished with diced green onion.