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Thai Vegetable Noodles

  • Vegetable
Time20 minutes Time2 TimeAsian
Thai Vegetable Noodles

This could be the best pot noodle you ever make and is packed with bold Thai flavours with bursts of umami. Fresh seasonal vegetables are pan fried in fish sauce and white pepper whilst our Thai Rub makes a truly stunning noodle broth. The addition of oyster mushrooms are a lovely meat free alternative but you can replace with chicken for a meaty version. 

ingredients

  • 650ml Water 
  • Noodles of your choice
  • 250g Oyster Mushrooms 
  • 10-15 Brussels Sprouts, cut in half 
  • 4 Spring Onions, sliced 
  • 1 Red Bell Pepper, sliced 
  • 2 Tbsp Thai Seasoning
  • 2 Tbsp Fish Sauce 
  • 2 Tbsp Fresh Coriander, roughly chopped 
  • 2 Garlic Cloves, minced 
  • 1 Tbsp White Pepper 
  • 1 Tbsp Fresh Ginger, grated 
  • 1 Tbsp Vegetable Oil 

Buy the items

Directions

  1. Bring a pan of water to the boil, add the brown noodles and add the Thai seasoning. Boil the noodles for 15 minutes. 
  2. Peel and cut the brussels sprouts in half. Roughly chop the mushrooms into wide strips. Transfer the sprouts to a hot pan with the vegetable oil. Cook for around 15 minutes, stirring occasionally until soft and slightly browned. Add the fish sauce and white pepper to the sprouts, let them caramelise. Once cooked, transfer them to a bowl and cover to keep warm. 
  3. Add the Oyster mushrooms to the pan that was used to cook the sprouts and cook for 5 minutes, turning halfway. Remove from heat once cooked. 
  4. Pour the broth into two bowls and divide the noodles accordingly. Place the mushrooms and sprouts on top then garnish with sliced spring onions, peppers and chopped coriander. 
  5. Lightly dust the dish with a little Thai Seasoning and serve immediately. 

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