Oriental Noodles with Vegetables

A quick vegetarian stir-fry that comes together in one wok. Egg noodles get boiled, drained, then tossed into a hot wok with garlic, ginger, and whatever vegetables you have on hand. A splash of soy sauce and sesame oil at the end ties everything together, and crushed peanuts on top add the crunch.

The key to good stir-fried noodles is a screaming hot wok and dry noodles. After boiling, drain them well and even shake them in the colander to release steam. Wet noodles will steam instead of fry, and you want a little char on the edges where they hit the wok.

Add the vegetables in order of density: onions first, then carrots and bell pepper. This way the carrots get enough time to soften while the pepper keeps some snap.

Pro Tips

• Slice the garlic thin instead of mincing it. Thin slices toast in the hot oil and add texture.
• Toss the cooked noodles with a few drops of oil before adding to the wok to prevent clumping.
• Add the sesame oil off the heat. High heat destroys its fragrant, nutty aroma.

Variations

• Swap egg noodles for rice noodles or soba for a different texture.
• Add a scrambled egg stirred into the noodles before the soy sauce for extra protein.
• Toss in shredded cabbage, snap peas, or bean sprouts for more vegetable variety.