Veg Noodles Recipe
Rinse and prepare the cabbage, carrots, french beans, capiscum, and ⅓ chopped spring onion whites.
Add water to a pan, then boil water. Add salt.
Add any neutral oil, then mix well.
Add 200 grams of noodles of choice.
Boil the noodles until al dente.
Check the noodles to make sure they are not too hard or soft.
Next, drain the noodles with a colander.
Rinse the noodles with cool water.
Set the noodles aside and toss with olive oil.
Heat sesame oil or other neutral oil in skillet over low heat. Add chopped garlic and ginger. Then, stir fry for a few seconds.
Increase heat to high, then add ⅓ cup chopped scallions. Cook until translucent.
Add thinly sliced french beans (about 8 to 10 beans which have been thinly sliced).
Continue to stir fry for 2-3 minutes on a medium to high heat.
Add the veggies: ½ cup shredded carrots, ⅓ cup thinly sliced capsicum, & 1 cup shredded cabbage.
Continue to toss & stir fry on a medium to high heat until veggies are almost done. Use a pan with a handle.
Don't cook the veggies until too soft.
Add 1-2 teaspoons of finely chopped celery. You can skip if you'd like.
Add 1-2 tablespoons soy sauce. Mix well.
Add salt and crushed pepper to the the noodles and mix well.
Next, add the cooked noodles to the pan.
Stir and cook the vegetables and noodles until heated through and cooked, about 2 minutes.
Then add 1 teaspoon rice vinegar or regular white vinegar. You can even skip vinegar or add mirin or rice wine.
Add 1 to 2 tablespoons chopped green onions, then mix well.
Serve warm with black bean or tomato sauce.