Veggie stir-fry noodles (Printer-Friendly Version)
# Shopping List:
01 -
3 cloves of garlic.
02 -
1 yellow onion.
03 -
200 g of Chinese noodles.
04 -
1 large red bell pepper.
05 -
1 red onion.
06 -
2 carrots.
07 -
A bowl of frozen peas.
08 -
A vegetable bouillon capsule.
09 -
1 tablespoon of paprika.
10 -
5 tablespoons of sweet soy sauce.
11 -
1 teaspoon of chili paste.
12 -
Olive oil for cooking.
13 -
Fresh parsley for garnish.
14 -
Salt and black pepper to taste.
# Let's Cook:
01 -
Chop the garlic into tiny pieces. Slice the onion, carrots, and pepper into thin julienne strips, and make sure to wash them before cutting.
02 -
Boil the peas and carrot slices in salted water for a short time. Once done, drain them and set aside.
03 -
Warm up a bit of olive oil in a skillet or wok. Toss in the garlic and onions and cook until they turn nice and soft.
04 -
Add your sliced bell peppers and the precooked peas and carrots to the pan. Stir in the bouillon capsule and some black pepper. Let it cook for about 5 minutes.
05 -
Cook your noodles as directed on the package. Drain them and add them to the pan with the vegetables. Mix in the sweet soy sauce, chili paste, and paprika. Cook while stirring for another 5 minutes.
06 -
Taste and adjust seasoning with salt if needed. Sprinkle freshly chopped parsley on top and serve while hot.
# Cook's Tips:
01 -
It’s a hearty vegetarian dish.
02 -
Swap in any fresh produce that’s in season.