Noodles with Vegetables

🛒 Ingredients

• Egg Noodles (or Wheat Noodles) 75 g · 280 kcal
• Carrot 50 g · 21 kcal
• Red Bell Pepper 50 g · 15 kcal
• Zucchini 50 g · 8 kcal
• Napa Cabbage 40 g · 5 kcal
• Onion 40 g · 16 kcal
• Garlic 4 g · 6 kcal
• Fresh Ginger 3 g · 2 kcal
• Low-Sodium Soy Sauce 17 g · 10 kcal
• Sesame Oil 7 g · 68 kcal
• Vegetable Oil 7 g · 68 kcal

👨‍🍳 Instructions

1. Cook the noodles according to package instructions until al dente; drain, rinse with cold water, and set aside. Toss lightly with a few drops of sesame oil to prevent sticking.
2. Heat vegetable oil in a large wok or frying pan over medium-high heat. Add minced garlic and grated ginger, stir-frying for about 30 seconds until fragrant.
3. Add sliced onions, julienned carrots, and bell peppers to the wok. Stir-fry for 3-4 minutes until vegetables start to soften but remain crisp.
4. Stir in the julienned zucchini and shredded Napa cabbage; cook for another 2-3 minutes until they are slightly tender. Do not overcook to retain their crunch.
5. Add the cooked noodles and soy sauce to the wok. Toss everything together vigorously for 1-2 minutes to combine the flavors and heat through.
6. Serve immediately, garnished with fresh chopped green onions and a sprinkle of sesame seeds, if desired. Enjoy your delicious Nouilles aux Légumes!