Stir Fried Veggie Noodles in Ginger-Chili Oil
Ingredients
- 4 noodle cakes
- 4 scallions, chopped (green and white parts separated)
- 6 garlic cloves, minced
- 1/2 cup low sodium tamari
- 2 teaspoons ginger-chili oil (recipe below)
- salt, as needed
- 1 tsp rice vinegar
- mix veggies - use as much or as little as you like (i used carrots, baby bok choy, colored peppers and cabbage)
- 1 teaspoon oil (your choice of oil)
- 1 tablespoon toasted sesame seeds (optional)
Preparation
Cook noodles according to package instructions
Drain and set aside
Heat oil in a deep skillet
Add garlic, and reduce the heat
Add the white part of the scallion
Keep stirring for about a minute
Add all of the veggies
Add salt
Add the chili oil (you may add more if you prefer your noodles more spicy
Add your low sodium tamari and rice vinegar
Keep stirring the veggies for another 4-5 minutes
Add the cooked noodles
Toss all of the contents in the pot until well combined
Add the green parts if the scallions
Toss again
Turn off the heat
Sprinkle 1 tablespoon toasted sesame seeds (optional)
Recipe for ginger-chili oil:
Cup sesame oil
Teaspoon chili flakes
Inch piece ginger, grated *heat sesame oil in a small bowl (medium heat)
Add the chili flakes
Add the grated ginger
Cook until the oil starts to sizzle
The oil should be warm but not hot
Turn off the heat
