I’m a huge veggie girl so I had to post this. If you don’t have the specific oils on hand just use whatever you have in your cupboard. If you like you can also add sliced cooked chicken breast for the meat lovin people in your life.
Ingredients:
12 ounces mixed vegetables (julienned carrots, snow peas, baby bok choy, stalks sliced and leaves set aside, blanched broccoli florets and julienned red bell pepper) most stores carry packaged stir fry veggies
1 tablespoon peanut oil
2 cloves garlic, finely chopped
1 tablespoon peeled and grated fresh ginger (cheese grater works great)
8 ounces cooked egg noodles
2 tablespoons light soy sauce
1 tablespoon rice vinegar
1 teaspoon chili oil (optional)
Splash toasted sesame oil
Ground white pepper- black pepper is okay too
Directions:
1. Heat a wok or saute pan over high heat and add the oil. When the oil begins to smoke, add the garlic and grated ginger, and stir-fry for a few seconds. Add the carrots, snow peas and bok choy stalks. Stir-fry for a minute.
2. Add a splash of water to create steam to help cook the vegetables. Add the blanched broccoli florets, bok choy leaves and the julienned red bell pepper. Stir fry for another minute.
3. Add in the noodles and toss to combine. Add the soy sauce, rice vinegar, chili oil and toasted sesame oil. Season with ground white pepper. Serve immediately.
