Suki Dry Noodles | Suki Haeng | สุกี้ยากี้แห้ง
Enjoy the delicious flavors of Thai sukiyaki in stir fried form.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 Tablespoon sesame oil
- 1/4 cup beef (thinly sliced )
- 1 egg
- 2 ounces bean thread noodles
- 2-4 Tablespoons sukiyaki sauce (depending on heat tolerance)
- 1/4 cup kabocha squash
- 1/4 cup mushrooms
- 1/4 cup bok choy
- 1/4 cup napa cabbage
Instructions
- 1
Soak the bean thread noodles in water for several minutes while you wash and chop your vegetables.
- 2
Heat sesame oil over medium high heat. Once it's hot, add your meat and cook until it's done.
- 3
Push meat to one side of the wok and break an egg on the other side. Scramble and once it's done, push it to the side along with the meat.
- 4
Add bean thread noodles and some water to rehydrate them. Continue to add water until the noodles are soft and pliable. Then add your sukiyaki sauce, mix until it's evenly distributed among the noodles, then mix the noodles with the meat and egg.
- 5
Push your noodle mixture to the side and add the kabocha squash and mushrooms. Add water, 1-2 Tablespoons at a time, to the vegetables until they are almost done. Then add the bok choy and napa cabbage and cook until just wilted.
- 6
Give everything a few final tosses together and serve with additional suki sauce on the side.