Stir-Fried Black Pepper Noodles
Ingredients
- 1 large bell pepper - thinly sliced
- 1 cup carrots - julienned
- 3-4 scallions - chopped, greens and whites separated
- 3 cloves of garlic, crushed
- 1 cup shredded or thinly sliced cabbage
- 4 noodle cakes
- 1 tbsp oil (any variety)
- Salt, to taste
- 4 tsp black pepper
- 4 tbsp sweet soy sauce (or use tamari/soy sauce whisked with some sugar/brown sugar)
- 1 tsp chili oil (or mix some red pepper flakes with some oil)
Preparation
Cook the noodles in a pot of salted boiling water, follow the package instructions and drain the water a couple of minutes before the suggested cooking time
Rinse the noodles and set aside
In a large wok over medium-high heat, heat oil until barely smoking, add garlic, scallion whites, salt and pepper and sauté for 2 minutes
Add all the veggies, sweet soy sauce or tamari, sugar if using, chili oil or red pepper flakes mixed with oil and stir fry on medium-high for 3-4 minutes, stirring constantly
Add the noodles, gently tossing with tongs or a fork
Cook, tossing the noodles constantly, until they are heated and coated with the sauce
Transfer to serving bowls and sprinkle with scallion greens and more black pepper
Notes
These noodles are best when eaten steaming hot, fresh from the wok and are crunchy, peppery, and comforting
Serves 4-6
