Noodles are suitable for almost any. My favorites: 1 - rice, 2 - egg, 3 - soba (buckwheat), 4 - udon (wheat). If desired, you can rub a little fresh ginger root into the dish, if you like. If there is no tamarind sauce, it is better to just skip it. Replace with “a little citric acid” or any other things that can advise - not worth it, will not work. In Thai-Chinese stores, they (sauces) are in full range - large, small, sweet, spicy, you can also buy delicious authentic sesame oil there.
- 150 g noodles
- 1 small zucchini
- 1 carrot
- 1/2 head of onion
- sesame
- sesame oil (optional)
- oil for frying
- soy sauce (preferably light, not too intense)
- tamarind sauce*
- sugar
- dry garlic
- fish sauce
Soak the noodles in water and boil until “almost ready”.
Zucchini, carrots cut into thin slices, onions - half rings. In a wok or frying pan, heat the frying oil. Add vegetables, fry for 1-2 minutes. Add tamarind and fish sauces (1 tsp. each), 1/2 tsp. dry garlic, 1 tbsp. sugar, 5-15 tbsp. (adjust the amount to taste) soy sauce and noodles, mix well. Fry over high heat for 1 minute. Sprinkle with sesame oil and sprinkle with sesame seeds.
*Tamarind sauce can be replaced with any sour jam, the closest to taste is plum.
Soak the noodles in water and boil until “almost ready”.
Zucchini, carrots cut into thin slices, onions - half rings. In a wok or frying pan, heat the frying oil. Add vegetables, fry for 1-2 minutes. Add tamarind and fish sauces (1 tsp. each), 1/2 tsp. dry garlic, 1 tbsp. sugar, 5-15 tbsp. (adjust the amount to taste) soy sauce and noodles, mix well. Fry over high heat for 1 minute. Sprinkle with sesame oil and sprinkle with sesame seeds.
*Tamarind sauce can be replaced with any sour jam, the closest to taste is plum.
