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1. Bring a pot of salted water to a boil. Peel the carrot and slice it into thin matchsticks. Finely slice the onion, mince the garlic, and thinly slice the green onion.
2 piece carrot,
1 piece yellow onion,
3 clove garlic clove,
0.2 tsp salt,
2 piece green onion,
2 tbsp water
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2. Cook the egg noodles in the boiling water until just tender, then drain and rinse briefly under cold water. Drain well and set aside.
8 oz egg noodles
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3. In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, sesame oil, water, black pepper, and red pepper flakes until the sugar dissolves.
3 tbsp soy sauce,
1 tsp sesame oil,
1 tbsp rice vinegar,
1 tsp brown sugar,
0.2 tsp ground black pepper,
0.2 tsp red pepper flakes,
2 tbsp water
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4. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the onion and carrot and stir-fry until crisp-tender. Add the garlic and cook briefly until fragrant.
2 piece carrot,
1 piece yellow onion,
3 clove garlic clove,
2 tbsp vegetable oil
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5. Add the frozen peas and corn to the skillet and stir-fry until heated through and bright, loosening any stuck bits from the pan.
0.8 cup frozen peas,
0.8 cup frozen corn kernels
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6. Add the cooked noodles to the skillet, pour in the sauce, and toss vigorously over medium-high heat until the noodles are evenly coated and hot. Adjust seasoning with a pinch of salt if needed.
8 oz egg noodles,
3 tbsp soy sauce,
0.2 tsp salt
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7. Remove from heat and top with sliced green onion and toasted sesame seeds. Serve immediately while hot.
2 piece green onion,
1 tsp toasted sesame seeds (garnish)
By james