Name: Noodles with Vegetables and Asian Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 حصص
Cuisine: International
Ingredients: 300 g wheat noodles; 1 piece carrot; 1 piece bell pepper; 1 cup cabbage; 2 stalk green onion; 3 clove garlic; 1 tsp fresh ginger; 3 tbsp soy sauce; 1 tbsp sesame oil; 2 tbsp vegetable oil; 1 tsp toasted sesame seeds

Instructions

Boiling the Noodles

Boil the noodles in salted boiling water according to package instructions until tender yet firm to the bite (al dente), then drain, rinse with cold water, and toss with half a spoonful of sesame oil to prevent sticking. · 4 min
Sautéing Aromatics

Heat the vegetable oil in a deep wok over high heat, then add the garlic and ginger and stir-fry quickly until fragrant without browning too much. · 1 min
Stir-Frying Vegetables

Add the carrots, bell pepper, and cabbage, and toss quickly and constantly over high heat until the vegetables are slightly tender yet crisp. · 3 min
Combining Noodles and Sauce

Add the cooked noodles to the wok, then pour in the soy sauce and the remaining sesame oil, and toss all ingredients rapidly for two minutes until the flavors are thoroughly combined. · 2 min
Serving

Remove the noodles from the heat, transfer to serving dishes, garnish with sliced green onions and toasted sesame seeds, and serve immediately while hot.

Nutrition / serving

380

cal

protein g

carbs g

fat g

Chef's tips

Be sure to cut the vegetables into uniform thicknesses and use high heat while stir-frying to ensure they cook quickly and remain crisp without releasing their moisture.