I love ethnic foods and this one is really yummy. I put some sweet chili sauce on top of mine. The flavors are so good together.
Provided by Jo Zimny
Categories Pasta
Time 55m
Number Of Ingredients 12
Steps:
- 1. Prepare the noodles as per packet instructions. I usually drain the water and rinse it lightly in cold water after cooking. I also toss it with little toasted sesame oil (about 1 tbsp or as needed; THE NOODLES WILL STICK TOGETHER) to lightly coat the noodles. Set it aside.
- 2. Make sure to keep all the vegetables prepped since we are going to be cooking all of them on high heat and quickly. In a skillet, add 1 tbsp of toasted sesame oil/peanut oil on high heat. Add the garlic, ginger and onions.
- 3. When slightly soft, add the bell peppers and mushrooms. When the bell peppers get slightly soft yet retain their crispiness, add the bok choy.
- 4. When the leaves start wilting, add the noodles along with the frozen edamame. Add the Tamari and hoisin sauce and give it a quick toss to incorporate all the vegetables together.
- 5. Serve immediately and hot.
- 6. Enjoy!
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