The different vegetables used in this recipe bring in different colors, antioxidants, and health benefits. They also add moisture, which means less oil is needed.
julienned (sliced thinly in strips)
soaked for 30 minutes or until soft, stems removed, and julienned
What You'll Need
- Measuring spoon
- Measuring cup
- Sharp knife
- Cutting board
- Large pot
- Nonstick wok or pan
- Spatula or large spoon
In a large pot on high heat, bring 10 cups of water to boil. Cook noodles in boiling water until tender or “al-dente,” approximately 5 - 7 minutes, drain and set aside.
Heat a nonstick wok or pan over high heat. Add ½ tablespoon oil, swirling to coat the pan, add noodles and pan-fry until noodles are golden, about 7 to 10 minutes. Remove noodles from wok.
Add remaining ½ tablespoon oil to wok, add vegetables, and stir-fry until just cooked, about 5 to 7 minutes.
Return noodles to the wok, add salt, sugar and soy sauce. Stir to combine and serve.
Cut this recipe in half to save money.
The term “julienne” means thin strips.