Ingredients
Scale
For the Noodles
- 12 oz egg noodles (or any noodles of your choice)
- 2 tablespoons sesame oil (for sautéing)
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 red bell pepper, thinly sliced
- 1 cup green beans, trimmed and cut into bite-sized pieces
- 1 carrot, julienned
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons chili crisp sauce (adjust based on spice preference)
- 1 tablespoon honey (for a touch of sweetness)
- 2 tablespoons toasted sesame seeds (for garnish)
- 2 green onions, sliced (for garnish)
- Fresh cilantro, for garnish (optional)
Instructions
Cook the Noodles
- Boil the Noodles: Bring a large pot of salted water to a boil and cook the noodles according to the package instructions until al dente. Drain the noodles and set aside.
Sauté the Vegetables
- Sauté the Garlic and Ginger: In a large skillet or wok, heat sesame oil over medium heat. Add the minced garlic and ginger, sautéing for 1-2 minutes until fragrant.
- Cook the Vegetables: Add the red bell pepper, green beans, and carrot to the skillet. Stir-fry for 5-6 minutes until the vegetables are tender yet crisp.
Make the Sauce
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, chili crisp sauce, and honey until well combined.
- Combine the Noodles and Sauce: Add the cooked noodles to the skillet with the sautéed vegetables. Pour the sauce over the noodles and toss everything together, ensuring the noodles are evenly coated.
Serve and Garnish
- Garnish the Dish: Sprinkle toasted sesame seeds, sliced green onions, and fresh cilantro (if using) on top of the noodles.
- Serve Immediately: Enjoy these vibrant, spicy noodles right away, and savor the burst of flavors.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 350 kcal
- Fat: 18g
- Carbohydrates: 40g
- Protein: 8g