Ginger Soy Noodle Stir-Fry

🥘 Ingredients

• bell pepper
  2 unit
• black pepper
• carrot
  6 oz
• cornstarch
  1 tbsp
• garlic
  2 clove
• ginger
  2 thumb
• olive oil
• ramen noodles
  12 oz
• rice wine vinegar
  5 tsp
• salt
• scallions
  4 unit
• sesame seeds
  2 tbsp
• snow peas
  8 oz
• soy sauce
  4 tbsp
• sweet soy glaze
  1/2 c
• water

🍳 Cookware

• small bowl
• large pan
• medium bowl

1. 

   1

   Wash and dry all produce. Bring a large pot of salted water to a boil. Halve, core, and thinly slice bell pepper into strips. Trim, peel, and slice carrot on a diagonal into ¼-inch-thick pieces. Trim and remove strings from half the snow peas (use the rest as you like). Trim scallions and slice crosswise into 1-inch-thick pieces. Peel and mince ginger and garlic . 4 SERVINGS: trim all the snow peas.

   bell pepper: 2 unit, carrot: 6 oz, snow peas: 8 oz, scallions: 4 unit, ginger: 2 thumb, garlic: 2 clove
2. 

   2

   In a small bowl , whisk together half the cornstarch and ½ cup water until smooth. Whisk in sweet soy glaze , soy sauce , and half the vinegar from rice wine vinegar . Set aside. 4 SERVINGS: use all the cornstarch, 1 cup water, and all the vinegar.

   cornstarch: 1 tbsp, water, sweet soy glaze: 1/2 c, soy sauce: 4 tbsp, rice wine vinegar: 5 tsp
3. 

   3

   Heat a large drizzle of olive oil in a large pan over medium-high heat. Add bell pepper, carrot, and a pinch of salt and black pepper . Cook, stirring occasionally, until slightly softened, 4-6 minutes. Add trimmed snow peas and a pinch of salt. Cook, stirring, until the veggies are tender, 4-5 minutes. Add another drizzle of oil to the pan, then stir in scallions, ginger, and garlic; cook, stirring, for ⏱️ 30 seconds . Transfer the veggies to a medium bowl . TIP: Add a splash of water if the veggies begin to cook too quickly.

   olive oil, salt, black pepper
4. 

   4

   Pour the sauce into the pan used for the veggies. Bring to a boil over medium-high heat. Reduce the heat to low and simmer until thickened and glossy, 2-4 minutes.
5. 

   5

   Once the water is boiling, add ramen noodles to the pot. Cook for 2 minutes, then drain and add them to the pan with the sauce. Return the veggies to the pan; using tongs, toss until everything is thoroughly coated in the sauce.

   ramen noodles: 12 oz
6. 

   6

   Divide the noodle stir-fry between shallow bowls or plates. Sprinkle with as many sesame seeds as you like and serve.

   sesame seeds: 2 tbsp