Recipe Instructions:
For the sauce:
75 ml water
60 ml Soy sauce
15 ml Rice Vinegar
1 tablespoon - or raw brown sugar or coconut sugar
1 teaspoon grated ginger - (or sub for 1/2 teaspoon dry ginger powder
½ teaspoon chili flakes
For the noodles
280 g uncooked noodles - you can use any type of noodles
2 tablespoon
2 cloves garlic - minced
2 green onions - thinly sliced
2 carrots - thinly sliced
1 red bell pepper - chopped
200 g mushrooms - sliced
200 g broccoli - chopped
For serving
1 green onion
Mix all the sauce ingredients in a small bowl or a jar.
Wash and chop the veggies into strips and similar size pieces.
In a large pan or wok, heat 2 tablespoons of sesame oil over high heat. Add the minced garlic cloves and sliced green onions and cook for 30 seconds. Then add the chopped vegetables, and cook for 5 minutes, stirring frequently, until the veggies are softened. If needed, add a splash of water or vegetable broth to avoid burning.
While the veggies are cooking, soak the noodles in hot water, following the packet directions, then drain.
Add the cooked noodles and the sauce to the pan. Toss well for a couple of minutes. If you like your noodles darker or more seasoned, add extra soy sauce.
Sprinkle the noodles with sesame seeds and green onion and serve.
