Crispy Noodle Stir-Fry with Vegetables

Ingredients

• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey or brown sugar
• ½ tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 8 oz ramen or chow mein noodles
• 4 cups mixed vegetables (bell pepper, snap peas, carrots, broccoli)
• 3 stalks scallions, cut into 1-inch pieces
• 2 tbsp vegetable oil
• ¼ tsp red pepper flakes (optional)

Instructions

1. 1

   Boil salted water in a large pot. Add noodles and cook until just tender, ~3 minutes. Drain and set aside.

2. 2

   Whisk soy sauce, rice vinegar, honey, sesame oil, minced garlic, and ginger in a small bowl. Set aside.

3. 3

   Cut bell peppers, snap peas, and carrots into bite-sized pieces. Chop broccoli into small florets.

4. 4

   Heat oil in a large skillet or wok over medium-high heat until shimmering, ~60 seconds.

5. 5

   Add cooked noodles in a single layer. Let sit undisturbed for 90 seconds until the bottom starts to crisp and char.

6. 6

   Stir noodles and break apart clumps. Spread into a single layer again and crisp for another 60 seconds until the top edges curl.

7. 7

   Push noodles to the side. Add vegetables to the empty space and stir-fry for 3 minutes until tender-crisp.

8. 8

   Add the sauce to the pan. Toss everything together for 60 seconds until the noodles and vegetables are evenly coated and glossy.

9. 9

   Remove from heat. Stir in scallions and red pepper flakes if using. Serve immediately.

Tools you’ll need

• large pot
• large skillet or wok (12-inch minimum)
• small mixing bowl
• whisk
• cutting board and knife
• wooden spoon or spatula

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