Egg Noodles with Stir-Fried Vegetables

Ingredients

Egg noodles

8 ounces

Vegetable oil

2 tablespoons

Garlic

3 cloves, minced

Ginger

1 tablespoon, grated

Carrots

2 medium, julienned

Bell peppers

1 red and 1 yellow, sliced

Broccoli florets

2 cups

Soy sauce

3 tablespoons

Sesame oil

1 tablespoon

Salt

to taste

Pepper

to taste

Green onions

2, sliced for garnish

Instructions

1. Cook the egg noodles according to package instructions. Once cooked, drain and set aside.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.
3. Add the minced garlic and grated ginger to the skillet, stirring for about 1 minute until fragrant.
4. Introduce the julienned carrots, sliced bell peppers, and broccoli florets to the skillet. Stir-fry these vibrant vegetables for 3-4 minutes, or until just crisp-tender, ensuring they maintain their crunch.
5. In a small bowl, whisk together the soy sauce and sesame oil to create a flavorful sauce.
6. Add the drained egg noodles to the skillet, pouring the soy sauce mixture over them. Toss everything together gently to coat the noodles and vegetables evenly with the sauce.
7. Season with salt and pepper to taste, adjusting according to your preference.
8. Garnish the dish with sliced green onions before serving for an added touch of freshness.