Bhutuwa (Stir-Fried Noodles) with Vegetables

Ingredients

• about 450 g Noodles (chow mein type)
• 1 medium Carrot, julienned
• 1 cup Cabbage, shredded
• 1 medium Bell pepper, sliced
• 1 medium Onion, sliced
• 2 cloves Garlic, minced
• 3 tbsp Soy sauce
• 2 tbsp Vegetable oil
• 1 tsp Sesame oil
• 2 tbsp Green onions, chopped

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Bring a large pot of water to a rolling boil. Add the about 450 g Noodles (chow mein type) and cook for 3 to 5 minutes, or until the noodles are tender but still firm to the bite. Drain the noodles thoroughly in a colander and set them aside.
2. 2Heat the 2 tbsp Vegetable oil in a large wok or a 30.48 cm pan over medium-high heat (204.4°C / 200°C). Add the 2 cloves Garlic, minced, and sauté for 30 seconds, stirring constantly, until you can smell its fragrant aroma.
3. 3Add the 1 medium Onion, sliced, the 1 medium Carrot, julienned, the 1 cup Cabbage, shredded, and the 1 medium Bell pepper, sliced, to the pan. Stir-fry for 5 to 7 minutes, stirring frequently, until the vegetables are tender-crisp, meaning they are softened but still have a slight bite.
4. 4Add the drained about 450 g Noodles and the 3 tbsp Soy sauce to the pan with the vegetables. Stir-fry for 2 to 3 minutes, tossing everything together until the noodles and vegetables are evenly coated and heated through.
5. 5Remove the pan from the heat. Drizzle the 1 tsp Sesame oil over the noodles and vegetables, then sprinkle with the 2 tbsp Green onions, chopped. Toss gently to combine all ingredients and serve immediately.

Substitutions

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