Ingredients:

  • 8 oz (225 g) egg noodles (or rice noodles for a gluten-free option)
  • 2 tablespoons (30 ml) vegetable oil
  • 1 red bell pepper, julienned
  • 1 cup (150 g) broccoli florets
  • 1 medium carrot, thinly sliced
  • 1 cup (150 g) snap peas, trimmed
  • 3 green onions, sliced
  • 3 tablespoons (45 ml) soy sauce (or tamari for gluten-free)
  • 1 tablespoon (15 ml) sesame oil
  • 2 teaspoons (10 g) cornstarch
  • 2 tablespoons (30 ml) water
  • 1 teaspoon (5 g) sugar (optional)
  • 1 teaspoon (5 g) minced garlic
  • 1 teaspoon (5 g) grated ginger

Instructions:

  1. Boil salted water in a pot, cook noodles according to package instructions, then drain and set aside.
  2. In a small bowl, whisk together soy sauce, sesame oil, cornstarch, water, sugar, garlic, and ginger until fully combined.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add red bell pepper, broccoli, and carrot; stir-fry for 3-4 minutes until starting to soften.
  4. Add snap peas and green onions, and continue to stir-fry for another 2-3 minutes.
  5. Add the cooked noodles to the skillet with vegetables. Pour the sauce over the mixture and toss everything together until well-coated and heated through, about 2 minutes.
  6. Remove from heat and serve hot, garnished with additional green onions if desired.