2 tablespoons oyster sauce
2 tablespoons fish sauce
2 tablespoon palm sugar or brown sugar
1 tablespoon mirin
1 tablespoon rice vinegar
1 tablespoon Maggi or Golden Mountain sauce
1 teaspoon sambal (Thai chili-garlic paste) or hot red pepper flakes
Juice of half a lime
For the noodles:
7 ounces (about half a package) wide rice noodles
3 tablespoons peanut or canola oil
1 clove garlic, minced
2 jalape?o peppers (preferably 1 red and 1 green), seeded and thinly sliced
3 large scallions, bulb ends thinly sliced, green tops cut into 2-inch pieces
8 ounces mixed vegetables (red bell pepper, broccoli, peas, tofu, carrots, sprouts, etc.)
2 cups thickly sliced Napa cabbage
1/2 to 1 ounce fresh basil leaves, coarsely chopped
1/2 to 1 ounce fresh cilantro, coarsely chopped
Half a lime, cut into wedges, for serving
For sauce: In a small bowl, combine oyster sauce, fish sauce, sugar, mirin, rice vinegar, Maggi, sambal and lime juice. Mix well and set aside.
For the noodles: Soak noodles in cold water for 15 minutes. Meanwhile, bring a large pot of water to a boil. Add noodles and cook until tender but still firm, about 8 minutes. Drain most of water from pot, adding just enough cool water so that noodles stay warm but do not continue to cook.
Place a large wok or skillet over high heat. When pan is hot, add oil. Add garlic, jalape?os and sliced scallion bulbs, and saut? to let flavors infuse oil, about 1 minute. Add vegetables and cabbage, and stir-fry until vegetables are tender and beginning to brown.
Add basil, cilantro and scallion tops. Drain noodles and add to pan. Add sauce, and toss until mixed and well-heated, 1 to 2 minutes. Serve hot, with lime wedges for squeezing over noodles.
from the NY Times.