Crispy Noodle and Veggie Stir Fry

🥘 Ingredients

• cashew pieces
  ½ cup
• chili pepper
  1 unit
• egg noodles
  18 oz
• garlic
  4 clove
• ginger
  2 thumb
• olive oil
  2 tbsp
• pepper
• red bell pepper
  2 unit
• salt
• scallions
  4 unit
• shiitake mushrooms
  8 oz
• snow peas
  8 oz
• soy sauce
  6 tbsp
• sugar
  6 tbsp

🍳 Cookware

• small bowl
• large pan

1. 

   1

   Core, seed, and remove the white ribs from red bell pepper , then thinly slice. Mince or grate ginger and garlic . Thinly slice scallions , keeping the whites and greens separate. Mince chili pepper . Slice shiitake mushrooms . Trim snow peas .

   red bell pepper: 2 unit, ginger: 2 thumb, garlic: 4 clove, scallions: 4 unit, chili pepper: 1 unit, shiitake mushrooms: 8 oz, snow peas: 8 oz
2. 2

   Make the soy mixture: In a small bowl , combine soy sauce and sugar .

   soy sauce: 6 tbsp, sugar: 6 tbsp
3. 

   3

   Heat a drizzle of olive oil in a large pan over medium heat. Add the bell pepper and mushrooms and cook, tossing, for 4-5 minutes ⏱️ 5 minutes , until softened and golden brown. Season with salt and pepper . Add the snow peas and scallion whites and cook, tossing, for 3-4 minutes ⏱️ 4 minutes , until the snow peas are tender.

   olive oil: 2 tbsp, salt, pepper
4. 

   4

   Add the ginger, garlic, and a pinch of Thai chili (to taste) and cook, tossing, until fragrant, 1-2 minutes ⏱️ 2 minutes . Add the soy mixture to the pan and cook for another 1 minute ⏱️ 1 minutes , until slightly thickened.
5. 

   5

   Add egg noodles to the pan and toss to combine with the sauce and vegetables for 1-2 minutes ⏱️ 2 minutes . Add a large drizzle of oil to the pan and cook, without stirring, until the noodles begin to crisp in the bottom of the pan.

   egg noodles: 18 oz
6. 

   6

   Garnish with the scallion greens and cashew pieces . Enjoy!

   cashew pieces: ½ cup