Thai Vegetable Noodle Soup Recipes

Steps:

• 1. Heat the oil in a work and stir fry the onion and garlic for 3 - 5 minutes.
• 2. Add the carrot, zucchini, green beans and sweet pepper and fry for 3 minutes until tender.
• 3. Add the stock and milk and bring to a boil.
• 4. Next add the soy sauce, curry paste and noodles and simmer for 5 minutes, until your noodles have swelled.
• 5. Add the bean sprouts and cilantro and serve right away.

Steps:

• Heat the oil in a work and stir fry the onion and garlic for 3 - 5 minutes.
• Add the carrot, zucchini, green beans and sweet pepper and fry for 3 minutes until tender.
• Add the stock and milk and bring to a boil.
• Next add the soya sauce, curry paste and noodles and simmer for 5 minutes, until your noodles have swelled.
• Add the bean sprouts and cilantro and serve right away.

Steps:

• In a small bowl, combine the cornstarch, coconut milk, soy sauce, water, peanut butter, vinegar, chili sauce and ginger until blended; set aside., Cook noodles according to package directions. Meanwhile, in a large skillet, saute the asparagus, snow peas, red pepper, carrots, water chestnuts and shallots in oil for 5-8 minutes or until crisp-tender. , Stir soy sauce mixture and stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain noodles; add to vegetable mixture and stir to coat. Sprinkle with peanuts.