Vegetable Stir-Fry Noodles

Instructions

1. Step 1

   Whisk the soy sauce, water, rice vinegar, sesame oil, brown sugar, and cornstarch in a mixing bowl until smooth. Set the sauce aside.

   Ingredients used: 12.0 gr Brown Sugar, 8.0 gr Cornstarch, 15.0 ml Rice Vinegar, 10.0 ml Sesame Oil, 60.0 ml Soy Sauce, 60.0 ml Water

   Cookware: mixing bowl, whisk

2. Step 2

   Bring a large pot of water to a boil. Cook the wheat noodles until just tender, then drain thoroughly.

   Timer: 5 min (fixed)

   Ingredients used: 300.0 gr Wheat Noodles

   Cookware: colander, large pot

3. Step 3

   Heat the vegetable oil in a wok over high heat. Add the broccoli, carrot, and onion, then stir-fry until the onion begins to soften.

   Timer: 4 min (fixed)

   Ingredients used: 250.0 gr Broccoli, 150.0 gr Carrot, 150.0 gr Onion, 30.0 ml Vegetable Oil

   Cookware: tongs, wok

4. Step 4

   Add the bell pepper and snow peas. Continue stir-frying until brightly colored and crisp-tender.

   Timer: 2 min (fixed)

   Ingredients used: 180.0 gr Bell Pepper, 150.0 gr Snow Pea

   Cookware: tongs, wok

5. Step 5

   Add the garlic and ginger and stir-fry just until fragrant.

   Ingredients used: 12.0 gr Garlic, 15.0 gr Ginger

   Cookware: tongs, wok

6. Step 6

   Reduce to medium heat, whisk the prepared sauce again, and pour it into the wok. Toss until it bubbles and thickens slightly.

   Timer: 1 min (fixed)

   Cookware: mixing bowl, tongs, whisk, wok

7. Step 7

   Add the drained noodles and green onion. Toss over medium heat until the noodles are evenly coated and heated through, then serve immediately.

   Timer: 2 min (fixed)

   Ingredients used: 60.0 gr Scallion

   Cookware: tongs, wok