Tuk Tuk Noodles Recipe
chicken, red & green bell peppers, bamboo shoots
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Ingredients
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Noodle & Sauce
Protein & Vegetables
Finishing & Garnish
Method
Noodle & Sauce
- 1
Soak noodles
Place the dried rice noodles in a large bowl and cover with warm water. Soak 15–20 minutes until pliable but not fully soft. Drain and set aside.
- 2
Make sauce
In a small bowl combine chicken broth, soy sauce, oyster sauce, fish sauce, rice vinegar, brown sugar, sesame oil and cornstarch. Whisk until sugar and cornstarch are dissolved and set aside.
Protein & Vegetables
- 3
Prep chicken
Pat the sliced chicken dry and season lightly with salt and pepper.
- 4
Cook chicken
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the chicken in a single layer and stir-fry 3–4 minutes until just cooked through and lightly browned. Remove chicken to a plate and set aside.
- 5
Stir-fry aromatics & vegetables
Add the remaining 1 tablespoon oil to the pan. Add the sliced onion, minced garlic and ginger; stir-fry 30–45 seconds until fragrant. Add the red and green bell peppers and bamboo shoots. Stir-fry 2–3 minutes until peppers are tender-crisp.
- 6
Combine chicken back in
Return the cooked chicken to the pan with the vegetables and toss to combine.
Finish & Serve
- 7
Add noodles and sauce
Add the drained rice noodles to the wok, then pour the prepared sauce evenly over everything. Using tongs or two spatulas, gently toss and stir for 1–2 minutes until the noodles absorb the sauce and the cornstarch thickens into a glossy coating. If mixture seems dry, add 2–3 tablespoons water or extra broth.
- 8
Adjust seasoning
Taste and adjust seasoning with salt, pepper or a splash more fish sauce or soy sauce as needed.
- 9
Garnish and serve
Remove from heat. Toss in sliced green onions and half the cilantro. Divide among 4 bowls, garnish with remaining cilantro, crushed peanuts and lime wedges. Serve immediately with lime wedges to squeeze over the top.