Ingredients
Scale
- 200g fresh noodles
- 1 tablespoon sesame oil
- 1 cup bell peppers (sliced in various colors)
- 1 cup broccoli florets
- 3 cloves garlic (minced)
- 2 tablespoons soy sauce
- 1 tablespoon chili sauce
- 1/2 teaspoon sesame seeds for garnish
- Fresh cilantro for garnish
Instructions
- Gather all your ingredients, slicing bell peppers into thin strips and washing the broccoli florets thoroughly.
- Heat sesame oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant, then add bell peppers and broccoli, stir-frying for about 5 minutes.
- Add the fresh noodles to the skillet along with soy sauce and chili sauce, mixing until noodles are coated. Stir-fry for 3-4 minutes until heated through.
- Serve hot, garnished with sesame seeds and fresh cilantro.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or on the stove, adding a splash of water if needed.
- Can substitute with gluten-free noodles or make the recipe vegan by using plant-based sauces.
- Add any additional vegetables like carrots or zucchini for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
