Ingredients
4-5 oz noodles (ramen, soba, or lo mein noodles)
1 TBSP sesame oil
2 cloves garlic (peeled and minced)
1/2 tsp freshly grated ginger or 1 tsp ginger paste
2 cups chopped fresh green beans
1 cup sliced red bell pepper
1 cup shredded cabbage or brussels sprouts
1/4-1/2 cup shredded carrots
1/4 cup thinly sliced green onions
1 TBSP toasted sesame seeds to garnish (optional)
STIR FRY SAUCE
3 TBSP hoisin
2 TBSP low-sodium soy sauce plus extra for drizzling
1-2 TBSP chili garlic sauce (Sriracha works as well!)
1 TBSP rice vinegar
1/4 tsp crushed red pepper flakes
Instructions
Measure and prep veggies.
Whisk together sauce ingredients in a small bowl and set aside. The chili garlic sauce and red pepper flakes will determine the spiciness. If you'd like the sauce less spicy, add less of each then adjust to taste later by adding more if desired.
Cook noodles according to package directions as they will vary by type. My ramen-style soba noodles were ready in 3 minutes. Once tender, drain noodles and set them aside.
Heat a large skillet over medium heat. Add 1 TBSP of sesame oil and, once hot, add garlic and ginger. Sauté for about a minute until tender and fragrant.
Heat sesame oil (or olive/avocado oil) in a large skillet or wok over medium-high heat. Add bell pepper and carrot. Cook, stirring frequently until tender.
Next add cabbage, garlic, and ginger and cook for an additional minute or two until the cabbage is wilted and the garlic is fragrant.
Stir in sauce and noodles and cook, stirring frequently, for a few minutes until your noodles are hot and saucy!
Top with green onion and optional sesame seeds. For even more heat, add some optional crushed red pepper flakes.