Crispy Noodle and Veggie Stir Fry
with Ginger-Garlic Sauce
The key to this dish is leaving the noodles to crisp up in the pan long enough. It might be tempting to stir, but try to resist! A sweet, gingery sauce is kicked up by a touch of spicy Thai chili for heat.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 thumb
Ginger
9 teaspoon
Soy Sauce
(Contains Soy, Wheat)
9 ounce
Egg Noodles
(Contains Wheat, Eggs)
1 unit
Red Bell Pepper
4 ounce
Shiitake Mushrooms
4 ounce
Snow Peas
2 unit
Scallions
2 clove
Garlic
1 unit
Chili Pepper
¼ cup
Cashew Pieces
(Contains Tree Nuts)
Not included in your delivery
3 tablespoon
Sugar
1 tablespoon
Olive Oil
box
Salt
box
Pepper
Nutrition Values
Utensils
Instructions
Core, seed, and remove the white ribs from the bell pepper, then thinly slice. Mince or grate the ginger and garlic. Thinly slice the scallions, keeping the whites and greens separate. Mince the Thai chili. Slice the mushrooms. Trim the snow peas.
Make the soy mixture: In a small bowl, combine the soy sauce and sugar.
Heat a drizzle of oil in a large pan over medium heat. Add the bell pepper and mushrooms and cook, tossing, for 4-5 minutes, until softened and golden brown. Season with salt and pepper. Add the snow peas and scallion whites and cook, tossing, for 3-4 minutes, until the snow peas are tender.
Add the ginger, garlic, and a pinch of Thai chili (to taste) and cook, tossing, until fragrant for 1-2 minutes. Add the soy mixture to the pan and cook for another 1 minute, until slightly thickened.
Add the noodles to the pan and toss to combine with the sauce and vegetables for 1-2 minutes. Add a large drizzle of oil to the pan and cook, without stirring, until the noodles begin to crisp in the bottom of the pan.
Garnish with the scallion greens and cashew pieces. Enjoy!