Long noodles tossed with chili garlic, cabbage, carrots, snap peas, and scallions for a lively, stir-fry-inspired vegetarian bowl.
By mansi
Servings
4
12 oz long noodles
2 tbsp neutral oil
5 clove garlic
1.5 tsp red chili flakes
3 tbsp soy sauce
1.5 tbsp rice vinegar
1 tbsp brown sugar
2 tsp sesame oil
0.5 piece green cabbage
2 piece carrots
8 oz snap peas
4 piece scallions
Calories
477 kcal
Protein
5g
Carbs
93g
Fat
10g
Fiber
6g
Sugar
10g
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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
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. Cook the long noodles until just tender according to the package directions. Drain and set aside.
12 oz long noodles
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. 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. 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. Turn off the heat, toss in the scallion greens, and serve immediately.
4 piece scallions
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