Step 1

First of all prepare noodles per packet instructions. I cooked mine until soft in a large pan of boiling water.

Step 2

Once cooked, drain the noodles in a large colander and add few drops of oil.

Step 3

Toss and place in a wide bowl cover and set aside. These steps will prevent the noodles from drying out.

Step 4

In a small bowl combine 2 tablespoons dark soy sauce, 1 tablespoon light soy sauce, 2 tablespoons vegetarian oyster sauce, 1/2 tablespoon brown sugar, 1 tablespoon sriracha or chili paste.

Step 5

Add 1 tablespoon water and mix well.

Step 6

Chop the vegetables into thin strips and set aside.

Step 7

Heat oil in a wok or a heavy skillet over high heat, add minced ginger 3 cloves garlic, chili flakes, grated galangal if using, finely chopped spring onion whites. Saute in high heat for 2 minutes.

Step 8

Add the vegetables and saute in high heat for 2 more minutes.

Step 9

The vegetables will turn a bit soft. Add salt to taste and mix well.

Step 10

Now stir in the prepared sauce and mix.

Step 11

Saute in high heat for 2-3 minutes.

Step 12

Add noodles and saute in high heat until combined. Add thai basil leaves and scallion greens. Saute just for 10 seconds. Remove from heat.

Step 13

Serve immediately.