Course Asian Kitchen, Main Food Recipes, Vegetarian Recipes
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 2servings
Calories 400kcal
Ingredients
6oz Uncooked noodles of choice
1 Red bell pepper, sliced
1 Yellow bell pepper, sliced
1 Orange bell pepper, sliced
1 can of baby corn, cut into halves
1 cup broccoli, cut into florets
1 Carrot, peeled and cut into diagonal slices
1 Large onion, peeled and sliced
1 cup green cabbage, cut into large cubes
4 Cloves garlic, peeled and minced
1 Tsp ginger, grated
220g Fresh mushrooms, sliced
2 Tbsp sesame oil
Sauce:
1/2 Cup soysauce
2 Tbsp hoisin sauce
1/2 Tbsp corn starch
1/2 Tbsp brown sugar
1/8 Black pepper
1/2 Tbsp sriracha sauce (optional)
Instructions
Cook noodles according to package instructions. (Do not overcook).
Meanwhile, in a large wok or skillet heat sesame oil over medium-high heat, add onions, carrots and mushrooms. Saute for about 4 minutes before adding the cabbage, broccoli, colored bell peppers, baby corn, garlic and ginger. Saute until veggies are softened and cooked to your liking tossing them frequently. You can add a splash of water when needed to avoid burning.
In a small bowl whisk in sauce ingredients. Pour sauce over the veggies, simmer for 1 minute. Add drained noodles and toss to combine. Taste to adjust seasoning by adding more salt, pepper or soya sauce. Serve and enjoy!