Sesame Noodle Stir-fry
Deep flavor, vegetable packed noodle stir-fry with and an amazing homemade sauce that is so incredible!
Servings: 4 SERVIINGS
Equipment
- WOK large pan will work too
Ingredients
- 1/2 cup sesame sauce recipe below
- 1 tbsp. soy sauce
- 1 cup vegetable broth
- 1/2 - 1 tsp red pepper flakes
- 1/2- 1 tsp black sesame seeds
- 1 cup broccoli, chopped
- 1 cup bell pepper, chopped I used a orange pepper
- 1 carrot, peeled, and cut into thin strips
- 3 green onions, chopped thinly
- 2 tbsp. vegetable oil
- 2 packs yakisoba noodles
Sesame sauce
- 1/2 cup water
- 1 cup chicken broth
- 2 tbsp. rice wine vinegar
- 2 tbsp. corn starch
- 3/4 cup sugar
- 2 tbsp. dark soy sauce light soy can be used
- 1 tbsp. sesame oil
- 1/4 tsp. sriracha sauce, chili garlic sauce, or gohcujang sauce
- 1 clove garlic, minced
- 2 tbsp. sesame seeds
Instructions
Sesame Sauce
- Combine all the ingredients in a medium sauce pan over medium heat. Bring to a boil and then lower the heat and simmer until sauce has thickened and coats the back of a spoon. *Note you can store any leftover sauce in the fridge for up to a week.
Stirfry
- In a wok or large pan, heat on med-high. Add the oil. Let it get hot then add the broccoli, carrots, and bell pepper. Sprinkle with some black pepper.
- Cook, stirring often until the vegetables start to get a slight char going.
- Push the vegetables to the side, pierce the package and warm the noodle packs in the microwave for 1 minute or run under water. Add to the wok and stir. Cook for 1 minute. Just enough time to get the noodles some warmth.
- Now goes the vegetable broth, sesame sauce, soy, and red pepper flakes.
- Stir well. Get everything incorporated. Stir-fry for a couple minutes or until the liquid is gone but still keeping the noodles juicy.
- Turn off the heat, add the green onions and toss. Now goes the sesame seeds. I love a good drizzle of scriacha sauce.
- ENJOY!
