Crispy Noodle and Veggie Stir Fry

🥘 Ingredients

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

🍳 Cookware

• small bowl
• large pan

1. 

   1

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

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

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

   soy sauce: 2 tbsp, sugar: 1 tbsp
3. 

   3

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

   olive oil: 1 tbsp, salt: ½ tsp, pepper: ½ tsp
4. 

   4

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

   5

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

   egg noodles: 8 oz
6. 

   6

   Garnish with the scallion greens and cashew pieces . Enjoy!

   cashew pieces: 1 oz