Not sure what to call these. It’s basically pad see ew, but by habit I call it thai noodles or pad thai (which I know, the following recipe is nothing like pad thai). But either way, it’s an easy dinner to make and it tastes awesome.
Ingredients are super simple: rice noodles (any variety, thin, wide, etc.), any vegetables of your liking, garlic, and my soy sauce reduction.
I thought of the soy sauce reduction when I kept reading that dark soy sauce was needed for the proper noodles. But do I have access to dark soy sauce here in Pensacola? Absolutely not. It’s hard enough to find regular soy sauce here. So, I brainstormed and thought…dark soy sauce is basically a thicker and sweeter version of soy sauce so why not make reduction? And guess what? It worked out perfectly.
So that’s secret #1: soy sauce reduction. It’s simple. It’s brown sugar and soy sauce boiled down to a thick syrup that can be used in a variety of other dishes. I used it as a dipping sauce for my Hainan chicken. The possibilities are endless.
Secret #2: undercook your rice noodles a little bit. Through many, many attempts of making these types of noodles, I realized cooking the noodles thoroughly or just a little too much caused them to break apart in the final process of cooking. By a little bit, I mean just enough so that your noodles are al dente. The cooking process will continue in the frying pan.
Secret #3: always add your shrimp last. I can’t stand when I eat rubbery, overcooked shrimp. It’s just not how shrimp should taste. Adding the shrimp last cooks them just enough so that you don’t go barfing your brains out later, and keeps the shrimp flavorful and sweet.
It’s a great dinner to make that’s filled with vegetables and is also provides great leftovers for lunch. It was my favorite during the school year.
Serves: 3-4 people
Soy Sauce Reduction:
1. Combine 3/4 cup soy sauce and 1/2 cup brown sugar in a pot. Bring to a boil.
2. Once boiling, reduce the heat to medium and let simmer for at least 10 minutes. You want it to continue in a “rolling boil” fashion so don’t step away! Carefully stir as it boils.
3. After 10 minutes, the mixture should have thickened to maple syrup consistency (the real kind). Set aside.
Stir Fry Ingredients:
1 package rice noodles (any width is fine, I prefer the wider noodles), cooked to al dente
1/2 onion, sliced
1 bell pepper, sliced
2 cups chopped napa, cabbage
1 head broccoli, chopped
4 cloves garlic, diced
1/2 cup soy sauce reduction
1. Sauté your onion, bell pepper, and broccoli with vegetable oil (or olive) on the highest heat possible.
2. Once onions are near translucent, add cabbage.
3. Make a clearing for your garlic and add with more oil. Sauté briefly.
4. Add your cooked noodles and more vegetable oil. Sauté for a couple minutes. You will notice your noodles will become soft again as it heats up with the oil. Don’t worry if your noodles don’t completely separate at this point; they will once the soy sauce is added.
5. Add your soy sauce reduction. Carefully add bit by bit at this point as you mix; you want the noodles to be colored a deep caramel color. Don’t make the mistake of making it far too salty.
6. Keep on high heat and mix thoroughly, allowing the liquid to evaporate. Cook for another minute.
Serve with Sriracha and enjoy!
Couple of things:
1. You can add any other ingredients, such as green onions, mixed egg, carrots, sprouts, etc.
2. Sautéing on high heat will really make the soy sauce stick and absorb into the noodles; otherwise, you will have a soupy mess.
3. As much as you may not want to, adding a good amount of vegetable oil to coat all the noodles will really give the noodles a good texture.
4. If you don’t want to use shrimp, you can use tofu or any other meats; I just suggest cooking these in advance, separate from your vegetables and then adding it in at the end.