Thai Stir Fried Noodles With Vegetables - cooking recipe

Ingredients

8 ounces chinese-style wheat noodles or 8 ounces egg noodles
4 garlic cloves, minced
2 -3 teaspoons grated galangal or 2 -3 teaspoons ginger
1/4 cup chopped shallot
1 carrot, sliced (or cut into matchsticks)
5 -8 shiitake mushrooms, sliced
1 small head broccoli, chopped into florets
1 small red pepper, sliced
2 cups bean sprouts
fresh coriander (to garnish) or basil (to garnish)
2 -3 tablespoons vegetable oil, for stir-frying
STIR-FRY SAUCE
3 tablespoons fresh lime juice
3 tablespoons soy sauce
1 tablespoon fish sauce
3 tablespoons rice vinegar or 3 tablespoons white wine vinegar
3 tablespoons oyster sauce
1 1/2 - 2 teaspoons sugar
1/4 tablespoon white pepper
1/2 - 3/4 teaspoon dried crushed red pepper flakes

Preparation

Boil noodles in lightly-salted water until 'al dente', veering on the side of undercooked (you will be stir-frying them later so avoid overcooking them now). Drain and rinse with cold water to prevent sticking. Set aside.
Place all 'Stir-Fry Sauce' ingredients together in a cup, stirring well to dissolve the sugar. Set aside.
Heat a wok or large frying pan over medium-high heat. Add oil and swirl around, then stir-fry the garlic, ginger, and shallot/onion 1 minute.
Add the carrots plus 1-2 tablespoons of the stir-fry sauce you made earlier - enough to keep ingredients frying nicely. Stir-fry 2 minutes, until carrots soften slightly.
Add the mushrooms, broccoli and red pepper, plus 3-4 more tablespoons of the stir-fry sauce. Continue stir-frying until mushrooms and red pepper soften and broccoli turns bright green but is still crisp (3-4 minutes).
Now add the noodles plus remaining stir-fry sauce. Using 2 utensils, lift and turn the noodles in the pan to combine with the vegetables. Stir-fry in this way 3-5 more minutes, or until you are happy with the softness/texture of the noodles. During the last 1 minute of cooking time, fold in the bean sprouts.
Taste-test the noodles, adding up to 1 more tablespoons fish sauce or soy sauce if not salty or flavorful enough. If too salty for your taste OR too sweet, add 1/ to 1 tablespoons more lime juice. If too sour, sprinkle over a little more sugar. More chili can be added if you prefer it spicier.
Serve immediately in bowls or plates, topping with a sprinkling of fresh coriander or basil. More fresh bean sprouts can also be added as a topping. ENJOY!