I have nicknamed this dish "breakfast noodles" simply because I first tried them at a street vendor stall early in the morning. But Thai people generally don't have specific items for breakfast as we do - they simply enjoy all the usual fare in the early - as well as the late - hours of the day. If you don't already have Chinese black vinegar in your pantry, I highly recommend buying some for this dish - it's the key ingredient that makes these noodles so addicitively good. In fact, I usually end up adding another generous sprinkle of it to my noodles right before eating. Addictively good!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
- SERVES 2
- 1 package steamed, broadcut wheat noodles (fresh), OR 1 package fresh wonton noodles (or substitute dried)
- 2 fillets fresh red snapper (or other "white" fish), sliced into bite-size pieces
- 2-3 cloves garlic, minced
- 2 shallots, sliced, or 1/4 red cooking onion, sliced and chopped
- 1/2 cup frozen chopped spinach (or substitute other type of "greens")
- 2 Tbsp. oil for stir-frying, such as canola or peanut
- 2 Tbsp. fish sauce
- 1 Tbsp. Chinese black vinegar (called "Chinkiang Vinegar", available at Asian grocery stores)
- 1-2 fresh red chillies, minced OR 2-3 tsp. Thai chili sauce
- 1 Tbsp. soy sauce
- 1 tsp. brown sugar
- additional dark vinegar to serve
- handful of fresh coriander for garnish
- Bring a large pot of water to boil on the stove. Add the noodles to the water, allowing them only to soften for 1 minute before removing. Drain and rinse with cold water. Tip: Fresh wheat noodles (like fresh pasta) take only a minute or two to cook. You will also be stir-frying them, which will cook them a little more, so be careful not to overcook them.
- Mix fish sauce, vinegar, soy sauce, and brown sugar together in a cup and reserve for later.
- Place oil plus garlic, shallots or onion, and chillies (or chilli sauce) in a wok or large frying pan. Stir-fry 1 minute over medium-high heat.
- Add the fish pieces, stir-frying until fish turns opaque - about 2 more minutes. (Add a little white wine, chicken broth, or water to the wok/pan if it becomes too dry, 1 tbsp. at a time).
- Add the noodles plus the spinach, fish sauce, vinegar, sugar, and soy sauce. Stir-fry 1 minute, then do a taste test to make sure noodles are done to your liking (stir-fry longer if necessary). Add more fish sauce if not salty enough. Tip: Use two large spoons or "shovels" to pick up and turn the noodles as you fry them (otherwise they may break).
- Sprinkle with fresh coriander and serve immediately. Ask your guests to sprinkle their noodles with a little more black vineger to taste. Excellent for breakfast, lunch, or dinner. Enjoy!