Stir-Fried Veggie with Noodles
Stir-fried bell peppers, carrots, and zucchini with garlic, ginger, scallions are tossed with pasta, cucumber, cilantro, and miso-chili sauce. It's a delicious, light yet nutritious one pot meal that's perfect for week-nights.
Yield
4 servingsPrep
15 minCook
10 minReady
26 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
egg noodles
prefer whole wheat, homemade or prepared |
|
| 1 | tablespoon |
sesame oil
optional, or a bit sugar, honey |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | tablespoon |
garlic
freshly minced, 3 to 4 cloves |
|
| ½ | tablespoon |
ginger
peeled and freshly grated, about 1/2-inch |
|
| 2 | each |
scallions, spring or green onions
sliced |
|
| 1 | small |
sweet yellow bell peppers
washed and chop into 1/4-inch cubes |
*
|
| 1 | each |
carrots
peeled and chop into 1/4-inch cubes |
|
| 1 | each |
zucchini
washed and chop into 1/4-inch cubes |
*
|
| ½ | each |
english cucumber
washed and cut into 1/4-inch cubes |
*
|
| ¼ | cup |
cilantro
freshly chopped |
|
| Misochili sauce | |||
| 2 | tablespoons |
miso paste
or to taste |
*
|
| 1 | tablespoon |
thai chili paste
Korean, or 1 teaspoon chili-garlic sauce, or to taste |
|
| 2 | tablespoons |
rice vinegar
or to taste |
|
| 1 | tablespoon |
ketchup
or to taste |
|
| 1 | teaspoon |
mirin (sweet seasoning)
optional, or a bit sugar, honey |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
egg noodles
prefer whole wheat, homemade or prepared |
|
| 15 | ml |
sesame oil
optional, or a bit sugar, honey |
|
| 15 | ml |
vegetable oil
|
|
| 15 | ml |
garlic
freshly minced, 3 to 4 cloves |
|
| 7.5 | ml |
ginger
peeled and freshly grated, about 1/2-inch |
|
| 2 | each |
scallions, spring or green onions
sliced |
|
| 1 | small |
sweet yellow bell peppers
washed and chop into 1/4-inch cubes |
*
|
| 1 | each |
carrots
peeled and chop into 1/4-inch cubes |
|
| 1 | each |
zucchini
washed and chop into 1/4-inch cubes |
*
|
| 0.5 | each |
english cucumber
washed and cut into 1/4-inch cubes |
*
|
| 59 | ml |
cilantro
freshly chopped |
|
| Misochili sauce: | |||
| 3E+1 | ml |
miso paste
or to taste |
*
|
| 15 | ml |
thai chili paste
Korean, or 1 teaspoon chili-garlic sauce, or to taste |
|
| 3E+1 | ml |
rice vinegar
or to taste |
|
| 15 | ml |
ketchup
or to taste |
|
| 5 | ml |
mirin (sweet seasoning)
optional, or a bit sugar, honey |
*
|
Directions
Bring a large pot of salted water to a boil over high heat.
Boil the egg noodles according to the package; if using freshly made noodles, boil for 3 to 5 minutes.
Reserve 1 cup of cooking noodle water, and drain well in a colander.
Drizzle sesame oil over the noodles, and toss gently with tongs or chopsticks until well coated.
Return the oiled noodles to the pot. Set aside.
Meanwhile heat the vegetable oil in a wok or a large nonstick skillet over medium-hight heat until hot.
Add garlic, ginger and scallions, stirring constantly, and cook for about 40 seconds until very fragrant.
Stir in yellow bell peppers, carrots, and zucchini, cook for about 5 minutes or until the vegetables just become tender but still crispy.
Transfer the stir-fried veggies into the pot with noodles in.
While the vegetales are cooking, in a small bowl, whisk together all the sauce ingredients until well blended.
Pour the sauce over the veggies and the noodles in the pot, and mix with tongs or spatula until evenly coated and mixed.
Stir in cucumber and cilantro until well combined.
Serve warm with kimchee if desired.
