Veggie Stir Noodles (Print Version)
# Ingredients:
01 -
200 grams of Chinese-style noodles.
02 -
A large red bell pepper.
03 -
Two carrots.
04 -
One cup of frozen green peas.
05 -
One red onion.
06 -
One yellow onion.
07 -
Three garlic cloves.
08 -
One vegetable stock cube.
09 -
Five tablespoons of sweet soy sauce.
10 -
One teaspoon of chili paste.
11 -
A tablespoon of paprika powder.
12 -
A drizzle of olive oil.
13 -
Salt and pepper, adjust as needed.
14 -
Fresh parsley for topping.
# Instructions:
01 -
Rinse the bell pepper, carrots, and onions. Slice them into thin strips. Mince the garlic finely.
02 -
Boil the carrots and peas in salted water briefly. Drain them, then set them aside.
03 -
Heat up a dash of olive oil in a wok or deep pan. Cook the garlic and onions until they look see-through.
04 -
Toss in the sliced bell pepper and the pre-cooked carrots and peas. Stir in the bouillon cube, sprinkle with pepper, and cook everything for about five minutes.
05 -
Follow the instructions on the noodle package to cook them. Drain, then add them to the wok along with the chili paste, paprika, and sweet soy sauce. Cook and toss for another 5 minutes.
06 -
Adjust the salt if you need to. Sprinkle with fresh parsley on top, and serve it while it’s hot.
# Notes:
01 -
This dish is a complete vegetarian option.
02 -
Feel free to swap out veggies to match the season.