Step 1/4
- 1 onion
- 1 carrot
- 1 bell pepper
- 250 g button mushrooms
- 2 scallions
- 1 clove garlic
- 10 g ginger
Peel and thinly slice onion. Peel and julienne carrot. Core bell pepper and cut into matchsticks. Stem mushrooms, brush off any dirt, and thinly slice. Thinly slice scallions at an angle. Mince garlic and ginger.
Step 2/4
- 170 g glass noodles
- 1 tbsp toasted sesame oil
- 1 tbsp soy sauce
- sugar
Bring a large pot of water to a boil and cook noodles according to package instructions. Drain and rinse under cold running water until the noodles are cool all the way through. Drain thoroughly, then add to a bowl with half the sesame oil, half the soy sauce, and a pinch of sugar. Toss together with clean hands then set aside.
Step 3/4
- 1 tbsp toasted sesame oil
- salt
In a frying pan over medium heat, add remaining sesame oil. Add onion, carrot, bell pepper, mushrooms, ginger, and garlic. Season with a pinch of salt and let cook until vegetables are tender but still have a little crunch, approx. 8 min.
Step 4/4
- 1 tbsp sesame seed
- salt
- pepper
- sugar
- black sesame seeds (for garnish)
Add vegetables to the bowl with the noodles. Add remaining soy sauce, sesame seeds, and some scallions, then toss very well with clean hands and season with salt, pepper, and sugar to taste. Use scissors to cut the noodles so it will mix better and be easier to eat. Garnish with remaining scallions and a sprinkle of black sesame seeds before serving. Enjoy!
