Smothered Noodles
Submitted by Car55
Stir-fried rice vermicelli draped in a savory broccoli sauce with bean paste, garlic, and thick soy. This Thai-inspired vegetarian noodle dish comes together in 35 minutes flat.
YIELD
6 servingsPREP
15 minCOOK
20 minREADY
35 minThink of this as your weeknight shortcut to Thai street food vibes.
Rice vermicelli gets a quick toss in the wok with thick soy sauce until it picks up that gorgeous caramel color, then you blanket the whole thing in a garlicky broccoli sauce punched up with salty bean paste.
The sauce thickens into something glossy and cling-worthy, coating every strand of noodle.
It feeds six, so you’ll have plenty to go around or stash for tomorrow’s lunch.
Kitchen Tips
- Fresh noodles skip the soak and go straight into the wok, saving you a step.
- Thick soy sauce (sometimes labeled “dark soy") gives the noodles their rich color; regular soy works but the look won’t be quite the same.
- Keep the wok screaming hot so the noodles get a little char instead of steaming into mush.
- Swap in broccolini or gai lan for a different crunch if broccoli isn’t calling your name.
Ingredients
Directions
If using rice vermicelli, soak it in boiling water for 10 minutes and drain.
If using fresh noodles, use as is. Slice broccoli and cut into florets.
Peel skin if too tough. Discard the leaves. Blend together all the SEASONINGS.
Heat ¼ cup oil in a wok over high heat.
Add drained noodles and thick soy sauce (use regular if you can’t get the thick stuff).
Stir-fry for 3 minutes. Remove to individual serving plates and keep warm.
Slightly reduce heat and add remaining oil.
Add garlic and stir-fry til lit is golden.
Add the broccoli and SEASONINGS mixture plus 2½ cup boiling water.
Cook for 3 minutes until the sauce thickens. Divide the sauce evenly over the noodles.
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