Ingredients
- Canton noodles
- Bell peppers
- Carrots
- Snap peas
- Shiitake or cremini mushrooms
- Fresh garlic
- Fresh ginger
- Scallions
- Soy sauce
- Sesame oil
- Chili flakes (optional)
Instructions
- Prepare the ingredients: Slice the vegetables and mushrooms into bite-sized pieces.
- Cook the noodles: In a pot of boiling water, cook the Canton noodles according to package instructions until al dente. Drain and rinse briefly under cold water.
- Sauté the aromatics: Heat oil in a large skillet or wok over medium-high heat, add minced garlic and ginger, and stir for about 30 seconds until fragrant.
- Add the vegetables: Toss in sliced mushrooms and the other vegetables, stirring frequently until they’re slightly crisp.
- Combine noodles with sauce: Lower the heat, add the cooked noodles, and pour in soy sauce and sesame oil. Mix gently to meld flavors; add chili flakes if desired.
- Finish with garnish: Serve hot, topped with sliced scallions and sesame seeds.
Notes
Rinse the noodles well to prevent stickiness. Use high heat for sautéing to keep vegetables vibrant. Add a splash of acid like lime juice for added flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
- Diet: Vegan