Broccoli Pepper Stir-Fry Noodles
Broccoli and bell peppers get stir-fried until crisp-tender and tossed with glossy noodles in a quick soy-hoisin sauce for a fast vegetarian weeknight dinner.
Stir-frying rewards having everything ready to go before the pan even gets hot, since the actual cooking takes only minutes. Keeping the broccoli and peppers moving constantly over high heat is what keeps them crisp instead of steamed and soft. Toss the noodles in right at the end so they soak up the sauce without turning mushy.
Ingredients
Method
Tap a number to mark a step doneCook the egg noodles in boiling water according to the package directions, then drain and toss with a little sesame oil to keep them from sticking.
Whisk together the soy sauce, hoisin sauce, cornstarch, and a splash of water in a small bowl.
Heat the vegetable oil in a wok or large skillet over high heat and stir-fry the broccoli florets for 3 minutes until bright green.
Add the sliced bell pepper and onion and stir-fry for 3 minutes more until crisp-tender.
Push the vegetables to one side, add the garlic and ginger to the cleared space, and stir for 30 seconds until fragrant.
Add the cooked noodles and the sauce to the pan, tossing everything together for 2 minutes until the noodles are glossy and coated.
Scatter the sliced scallions over the top and serve straight from the pan while hot.
Kitchen note
Have all the vegetables and sauce measured out before you turn on the heat; stir-frying moves fast and there is no time to chop once the wok is hot.
