Vegetable Stir-Fry Noodles

Ingredients

• 12 oz dried egg noodles or ramen
• 3 tbsp peanut or vegetable oil
• 4 cloves garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 2 medium bell pepper, sliced into strips
• 2 cups snap peas
• 1.5 cups carrots, sliced thin
• 3 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 3 tbsp scallions, chopped

Instructions

1. 1

   Boil noodles in salted water until tender, ~5 minutes. Drain and set aside.

2. 2

   In a small bowl, whisk together soy sauce, rice vinegar, and sesame oil.

3. 3

   Heat oil in a 12-inch skillet or wok over high heat until it just shimmers, ~60 seconds.

4. 4

   Add garlic and ginger, stirring constantly until fragrant, ~30 seconds.

5. 5

   Add bell pepper, snap peas, and carrots. Stir constantly for 3-4 minutes until vegetables are bright and crisp-tender.

6. 6

   Pour in the sauce and add the cooked noodles. Toss constantly until everything is coated and heated through, ~2 minutes.

7. 7

   Scatter scallions over the top and serve immediately while steam rises from the noodles.

Tools you’ll need

• large pot or kettle
• 12-inch skillet or wok
• small mixing bowl
• whisk
• wooden spoon or spatula

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