Vegan Thai Skillet Noodles (Drunken Noodles)

veganricha.com

Sherri R

2 teaspoons oil

½ cup thinly sliced onion

2 cloves of garlic thinly sliced or minced

1 green chili (serrano, jalapeño or Thai) thinly sliced, (omit for less heat)

5 ounces ( 141.75 g) thinly sliced mushroom

1 tablespoon soy sauce , tamari for gluten-free

2 cups ( 475 ml) water or broth

¼ teaspoon salt ,omit if using salted broth

6 ounces ( 170 g) wide rice noodles Thai style dry noodles

subheading: To add later:

½ of a bell pepper, green or red or both

1 cup ( 95 g) chopped broccoli, broccolini or Chinese broccoli

2 ½ tablespoons soy sauce , tamari for gluten-free

1 teaspoon molasses

1 tablespoon vegan fish sauce or 1 tablespoon vegan oyster sauce

2 teaspoons brown sugar

1 teaspoon corn starch or tapioca starch

⅛ teaspoon white pepper

2 tablespoons Thai-basil

chopped green onion for garnish

Directions at veganricha.com

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