Ingredients:
- 3 tbsp soy sauce
- 2 tbsp oil (olive oil)
- 150g (5 oz) flat rice noodles
- 2 tsp Ginger Achaar
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 1 egg (optional, for scramble)
- 100g (3.5 oz) tofu, shrimp, or chicken (your choice)
- 1 cup bean sprouts
- 2 green onions, sliced
- 2 tbsp crushed roasted peanuts
Instructions:
- Soak the noodles in warm water for 20–30 mins until soft but not mushy. Drain and set aside.
- Mix the sauce: Combine Ginger Achaar, and soy sauce. Ginger Achaar would help balance all flavors like sweet, sour, salty, and spicy .
- Cook protein: In a hot pan/wok, add 1 tbsp oil and cook shrimp/tofu/chicken until done. Set aside.
- Stir-fry base: Add remaining oil, sauté garlic and shallots until fragrant. Push to the side.
- Add egg (if using): Crack in the egg, scramble it lightly.
- Noodles go in: Toss in the soaked noodles and the sauce. Stir-fry over medium-high heat until coated and heated through.
- Toss in veggies: Add bean sprouts, green onions, and cooked protein. Mix for 1–2 minutes.
- Serve hot: Garnish with crushed peanuts, lime wedge, and extra chili flakes if you like heat.