Slightly Spicy Thai Fusion Noodles

Counting down three more weeks to being a full-time mum. At this stage, I have come to accept my new fate, and starting to look forward to the new beginning. I’ve never started my career off with this break in mind, but I think it’s becoming more exciting the more I think about what (more) I could do, and what (more) I could do with my family.

I’m also in the midst of collating existing and new recipes that are easy to execute because being a full-time mum means I will need to cook up easy meals for lunch on some days as well. So that the boy can continue to eat a couple of healthy meals per week at home when he comes back early. I’m not very sure how it’s all going to work out, but I’m sure it will.

This recipe is one of the ones I’ll bookmark because it’s easy to prepare and cook for an easy meal. The fusion take on Thai flavours, using linguine instead of kway teow, adding eggs and cucumbers to include some proteins and fibers to make it a more complete meal. The sweet, savoury and sour flavours come together when you take a bite into the noodles. It’s simple, interesting and really scrumptious. You can try out this recipe using different types of noodles too, I’m sure they will work just as well.

Ingredients:

Linguine: 300g
Brown sugar: 1.5 tbsp
Fish sauce: 1.5 tbsp
Sirarcha (or ketchup): 2 tbsp
Ginger: 1″, grated
Olive oil: 1 tbsp + 1 tbsp
Egg: 2
Red pepper flake: 1 tsp
Zucchini: ½, sliced
Brown mushroom: 100g, sliced
Garlic: 2 cloves, minced
Coriander: 1 stalk, finely chopped
Spring onion: 1 stalk, finely chopped
Peanut: 2 tbsp, roughly chopped

Method:

Cook linguine in water with salt till al dente. Set aside.
Combine brown sugar, fish sauce, sirarch/& ginger. Set aside.
Heat 1 tbsp olive oil. Beat eggs with red pepper flakes. Scramble in wok. Set aside.
Heat 1 tbsp olive oil. Add zucchini, brown mushroom & garlic. Cook 5min.
Add linguine & scrambled eggs to combine. Add in sauce from step 2 to coat evenly.
Garnish with coriander, spring onion & peanuts to serve.