Ingredients
- 250 grams of noodles
- 2 tablespoons Tata Cold-pressed Sesame Oil
- 4 cloves of garlic, finely chopped
- 1-inch piece of ginger finely chopped
- 2-3 green chillies finely chopped
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 100 grams of baby corn, sliced diagonally
- 200 grams of mushrooms, sliced
- 2 tablespoons soy sauce
- 1 tablespoon white wine vinegar
- 1 tablespoon honey
- 1 tablespoon red chilli flakes
- Salt, to taste
- 2 green onions, chopped
- Sesame seeds for garnish
Instructions
- Cook the noodles according to the package instructions, then drain and rinse under cold water to stop the cooking process.
- Set aside 2 tablespoons of noodle water.
- Heat the Tata Cold-pressed Sesame oil in a large pan or wok over medium-high heat. Add the garlic, ginger, and green chilli, and sauté for about 1 minute until fragrant.
- Add the bell pepper, carrot, and baby corn to the pan. Stir-fry for a couple of minutes until they start to soften.
- Add the sliced mushrooms and continue to stir-fry for another couple of minutes until they release their water and become golden brown.
- In a bowl, mix soy sauce, vinegar, honey, red chilli flakes, and the saved noodles mix, and add this to the prepared vegetables.
- Add the cooked noodles to the pan. Toss well to combine all the ingredients and ensure the noodles and vegetables are evenly coated in the sauce.
- Cook for a few more minutes until everything is well combined and heated through.
- Garnish with chopped green onions and sesame seeds. Serve it hot for a delightful experience!
