Asian-Style Chili Garlic Noodles with Vegetables

Asian-Style Chili Garlic Noodles with Vegetables

Asian fusion · 25 mins

Long noodles tossed with chili garlic, cabbage, carrots, snap peas, and scallions for a lively, stir-fry-inspired vegetarian bowl.

By mansi
Servings
4
Calories
477 kcal
Protein
5g
Carbs
93g
Fat
10g
Fiber
6g
Sugar
10g
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  1. Prep
    1. Bring a large pot of water to a boil. Thinly slice the green cabbage, julienne the carrots, trim the snap peas, mince the garlic, and slice the scallions, keeping the white and green parts separate.
    5 clove garlic, 0.5 piece green cabbage, 2 piece carrots, 8 oz snap peas, 4 piece scallions
  2. Sauce
    2. In a small bowl, stir together the soy sauce, rice vinegar, brown sugar, and sesame oil until the brown sugar is dissolved.
    3 tbsp soy sauce, 1.5 tbsp rice vinegar, 1 tbsp brown sugar, 2 tsp sesame oil
  3. Cook Noodles
    3. Cook the long noodles until just tender according to the package directions. Drain and set aside.
    12 oz long noodles
  4. Stir-Fry
    4. Heat the neutral oil in a large wok or skillet over high heat. Add the garlic, red chili flakes, and scallion whites; stir-fry briefly until fragrant.
    2 tbsp neutral oil, 5 clove garlic, 1.5 tsp red chili flakes, 2 piece scallions
  5. 5. Add the carrots, green cabbage, and snap peas. Stir-fry for 3 to 4 minutes until crisp-tender.
    0.5 piece green cabbage, 2 piece carrots, 8 oz snap peas
  6. 6. Add the cooked long noodles and the sauce. Toss over high heat for 1 to 2 minutes until the noodles are evenly coated and the vegetables are glossy.
    12 oz long noodles, 3 tbsp soy sauce, 1.5 tbsp rice vinegar, 1 tbsp brown sugar, 2 tsp sesame oil
  7. 7. Turn off the heat, toss in the scallion greens, and serve immediately.
    4 piece scallions

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