Vegetable Stir Fry Noodles

Ingredients

▢4-5 oz noodles

▢1 TBSP sesame oil

▢2 cloves garlic (peeled and minced)

▢½ tsp freshly grated ginger or 1 tsp ginger paste

▢2 cups chopped fresh green beans

▢1 cup sliced red bell pepper

▢1 cup shredded cabbage or brussels sprouts

▢¼-½ cup shredded carrots

▢¼ cup thinly sliced green onions

▢1 TBSP toasted sesame seeds to garnish (optional)

STIR FRY SAUCE

▢3 TBSP hoisin

▢2 TBSP low-sodium soy sauce plus extra for drizzling

▢1-2 TBSP chili garlic sauce (Sriracha works as well!)

▢1 TBSP rice vinegar

▢¼ tsp crushed red pepper flakes.

Guidelines :

Measure and prepare the vegetables. In a small dish, whisk together the sauce ingredients and put aside. The level of spice will be determined by the red pepper flakes and chili garlic sauce. Reduce the amount of each if you’d want the sauce to be less hot, and then add more later as needed. Cook the noodles as directed on the package, as each type will differ. It took three minutes for my soba noodles to become ramen-like. After the noodles are soft, drain them and reserve. In a large skillet or wok, heat the sesame oil (or olive or avocado oil, if preferred) over medium-high heat. Add carrot, green beans, and bell pepper. Cook until tender, stirring regularly.

Next add cabbage, garlic, and ginger and simmer for an additonal minute or two until the cabbage is wilted and the garlic is aromatic. When the noodles are hot and saucy, whisk in the sauce and simmer, stirring often, for a few minutes. Add a green onion and, if desired, sesame seeds on top. Add additional optional crushed red pepper flakes for even more spiciness.