Hot Garlic Noodles with Crispy Vegetables
Stir fried garlic noodles tossed with pak choi, red bell pepper and spring onions, flavoured with ginger, soy, rice vinegar, sesame oil.
- 300 g dried egg noodles
- 200 g pak choi
- 1 piece red bell pepper
- 4 pieces spring onions
- 6 pieces garlic cloves
- 30 g fresh ginger
- 60 ml soy sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 2 tsp dried chilli flakes
- 1 tbsp rice vinegar
- 1 tsp caster sugar
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Cook noodles according to package instructions, drain and set aside
- Step 2
Slice pak choi lengthways, cut bell pepper into strips, slice spring onions diagonally
- Step 3
Mince garlic and ginger finely
- Step 4
Heat vegetable oil in a large wok over high heat
- Step 5
Add garlic, ginger and chilli flakes, stir-fry for 30 seconds until fragrant
- Step 6
Add bell pepper and pak choi stems, stir-fry for 2 minutes
- Step 7
Add pak choi leaves and cook for 1 minute until wilted
- Step 8
Add cooked noodles to the wok and toss everything together
- Step 9
Mix soy sauce, sesame oil, rice vinegar and sugar in a small bowl
- Step 10
Pour sauce over noodles and toss for 2 minutes until well coated
- Step 11
Garnish with spring onions and serve immediately
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