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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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These noodles are highly spiced with chili and flavored with sesame seeds for a nutty taste. If fresh Japanese noodles are difficult to obtain, use dried rice noodles or thin egg noodles instead. Ingredients:
18 ounces fresh japanese noodles (1 pound, 2 ounces) |
1 tablespoon sesame oil |
1 tablespoon sesame seeds |
1 tablespoon sunflower oil |
1 red onion, sliced |
3 1/2 ounces snow peas |
2 carrots, thinly sliced |
12 ounces white cabbage, shredded |
3 tablespoons sweet chili sauce |
2 scallions, sliced (to garnish) |
Directions:
1. Bring a large pan of water to a boil.
2. Add the Japanese noodles to the pan and cook for 2 to 3 minutes- Drain the noodles thoroughly.
3. Toss the noodles with the sesame oil and sesame seeds.
4. Heat the sunflower oil in a large preheated wok or skillet.
5. Add the onion slices, snow peas, carrot slices, and shredded cabbage to the wok and cook for about 5 minutes.
6. Add the sweet chili sauce to the wok and cook, stirring occasionally, for another 2 minutes.
7. Add the sesame noodles to the wok, toss well to combine, and heat through for another 2 to 3 minutes (You may also cook and serve the noodles separately, if you desire).
8. Transfer the Japanese noodles and spicy vegetables to warm serving bowls and garnish with sliced scallions- Serve immediately.
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