Ingredients
Scale
- 10 ounces of your favorite noodles (I often use rice noodles for a gluten-free option)
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1–2 tablespoons red chilli flakes (adjust to taste)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 cup mixed vegetables (like bell peppers and broccoli)
- Salt to taste
- Chopped scallions and sesame seeds for garnish
If you’re out of soy sauce, coconut aminos make a great substitute, especially if you’re aiming for a less salty flavor profile. Feel free to swap in any veggies lurking in your crisper drawer—this recipe is forgiving and thrives on adaptability, much like our family dinners that often involve cleaning out the fridge!
Instructions
- Start by cooking the noodles according to the package instructions. Drain and set aside.
- In a large pan, heat the olive oil over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 1-2 minutes.
- Stir in the red chilli flakes, adjusting the amount based on your heat preference. Cook for another minute.
- Add the soy sauce, rice vinegar, and sesame oil. Stir well to combine the flavors.
- Toss in the mixed vegetables and sauté until they are just tender yet crisp, around 3-4 minutes.
- Add the cooked noodles to the pan, tossing everything together until the noodles are fully coated in the sauce and heated through.
- Season with salt to taste, and garnish with chopped scallions and sesame seeds before serving.
Remember, the key to this dish is not overcooking the vegetables—keeping them slightly crisp adds a lovely texture contrast to the noodles. Cooking is a dance of flavors and textures, and sometimes the most memorable dances are the ones with a little spontaneity!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International