Larb-Style Stir Fry Noodles
If you’re looking for a way to jazz up your Average Joe Stir Fry Noodle recipe – look no further, friends! Try this Larb-Style Stir Fry Noodles recipe ASAP. Larb – is a salad item I have often found in the appetizer section at Thai food restaurants. I tried the Chicken Larb on a whim once and instantly fell in love with its punchy flavor. It uses a combination of soy sauce, fish sauce, and a HEALTHY dose of lime juice that gives the dish its passionate kick in the pants. The noodles help bring the recipe out from being an appetizer to a main course item that comes together in a quick 30 minutes – ideal for a weeknight without waiting on the delivery guy.
I love this recipe for its simplicity as well. I’ve really saved time by buying pre-chopped vegetables or frozen vegetable blends to help me out when I’m short on time. If you’d like to go fresh, you can really add any vegetable you like! I’ve enjoyed adding sliced onions, baby corn, and water chestnuts along with the regular stir fry greens to add variety to the dish. After that we sauté the meat, add the vegetables and stir fry them too and add in the sauce. While all this goes on, we have our noodles happily boiling away. They get added to the meat and veggies when they’re done. Then you do a final mix and serve it up!
If you make this recipe, I’d love to see pictures of your creations on Pinterest, Instagram, Facebook, and TikTok! Hashtag them #thehappyhaandi. And tag me @thehappyhaandi.
Larb-Style Stir Fry Noodles
Equipment
- 1 Skillet
Ingredients
- 1 lbs Ground Chicken
- 10-15 oz Stir Fry Vegetables
- Stir Fry Noodles We used the Knife Cut Noodles from Trader Joe's!
- Fresh Basil Big handful
- 6-7 tbsp Soy Sauce
- 3 tbsp Fish Sauce
- 1/3 cup Lime Juice About 3-4 limes
- 3 tbsp Rice Vinegar
- 4 cloves Fresh Garlic (minced)
- 1 tsp Cornstarch
Instructions
For the Stir Fry:
- Cook noodles according to package instructions, and set them aside.
- To a wok or non-stick pan, add a little oil and heat to medium. Add ground chicken and cook through.
- Remove chicken to a bowl or dish. With the pan still hot, add a little additional oil and cook the stir fry vegetables through. Add the garlic, stir fry for 2-3 minutes being careful not to burn the garlic, and reduce the heat.
- Add the chicken back in, then the noodles.
- Add all the sauces to the pan. I like using tongs here to pull the noodles and really mix everything together to incorporate the sauce.
- Finally, Add the cornstarch, dusting carefully over top (the heat should still be on) before mixing throughout. This should thicken the sauce up and get it to stick to the noodles.
- Serve hot! Feel free to add other toppings like chili oil or a little sesame oil to finish.
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