Stir-Fried Veggie Noodles with Ginger-Chili
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
- salt, as needed
- 1 teaspoon rice vinegar
- mix veggies (use as much or as little as you like; e.g., carrots, baby bok choy, colored peppers, cabbage)
- 1 teaspoon oil (your choice)
- 1 tablespoon toasted sesame seeds (optional)
Ginger-chili oil
- 1/2 cup sesame oil
- 1 teaspoon chili flakes
- 1/2 inch piece ginger, grated
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 and 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 spicier.
Add low sodium tamari and rice vinegar.
Keep stirring the veggies for another 4-5 minutes.
Add the cooked noodles and toss all contents until well combined.
Add the green parts of the scallions and toss again.
Turn off the heat and sprinkle 1 tablespoon toasted sesame seeds, if using.
Ginger-chili oil
Heat sesame oil in a small bowl on 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.
