You can use almost any type of noodles for this dish. My favorites are: 1) rice noodles, 2) egg noodles, 3) soba (buckwheat noodles), and 4) udon (wheat noodles). If you like, you can grate some fresh ginger root into the dish for added flavor. If you don’t have tamarind sauce, it’s best to simply skip it — substituting with “a bit of lemon juice” or other suggestions won’t work. Tamarind sauces are readily available in Thai or Chinese specialty stores, along with authentic sesame oil in various sizes and styles.
- 150 g noodles
- 1 small zucchini
- 1 carrot
- 1/2 an onion
- sesame seeds
- sesame oil (optional)
- cooking oil for frying
- soy sauce (preferably light, less intense)
- tamarind sauce*
- sugar
- dried garlic
- fish sauce
Soak the noodles in water and cook until "almost done."
Slice the zucchini and carrot into thin strips and cut the onion into half-moons. Heat cooking oil in a wok or skillet. Add the vegetables and stir-fry for 1–2 minutes.
Add tamarind and fish sauces (1 tsp. each), 1/2 tsp. dried garlic, 1 tbsp. sugar, 5–15 tbsp. soy sauce (adjust to taste), and the noodles. Mix everything thoroughly and stir-fry over high heat for 1 minute.
Drizzle with sesame oil and sprinkle with sesame seeds before serving.
*Tamarind sauce can be substituted with any tangy jam. The closest in flavor would be plum jam.
Soak the noodles in water and cook until "almost done."
Slice the zucchini and carrot into thin strips and cut the onion into half-moons. Heat cooking oil in a wok or skillet. Add the vegetables and stir-fry for 1–2 minutes.
Add tamarind and fish sauces (1 tsp. each), 1/2 tsp. dried garlic, 1 tbsp. sugar, 5–15 tbsp. soy sauce (adjust to taste), and the noodles. Mix everything thoroughly and stir-fry over high heat for 1 minute.
Drizzle with sesame oil and sprinkle with sesame seeds before serving.
*Tamarind sauce can be substituted with any tangy jam. The closest in flavor would be plum jam.
