Wok noodles with eggplant, bell pepper and zucchini

Name: Wok noodles with eggplant, bell pepper and zucchini
Total time: 30 min
Yield: 3
Ingredients: 200 g Noodles; 1 Carrot; 1 Bulb onions; 1 Zucchini; 1 Bell pepper; 2 Eggplant; 2 cloves of garlic Garlic; 50 ml Soy sauce; 2 tablespoon Olive oil; to taste Salt; 20 g Sesame

A tasty and spicy dish for lovers of Asian cuisine! Many lovers of fast food, exotic dishes and Asian cuisine have ever tried wok noodles in boxes delivered to their homes or in Chinese restaurants. Wok noodles are prepared with various additives: vegetables, chicken, mushrooms or seafood. The name of this dish is associated with the method of preparation: noodles are fried in a special frying pan in the form of a hemisphere called a wok. But if you don’t have such a frying pan, then an ordinary one with a thick bottom will do; the taste of the Asian delicacy will be no worse. Despite the interesting and attractive taste, this dish is quite simple to prepare and can be easily prepared at home.

54

4169

Emily Gonzalez

Recipe author

Wok noodles with eggplant, bell pepper and zucchini

Calories

326kcal

Protein

8g

Fat

17g

Carbs

46g

*Nutrition per serving

Ingredients

Servings: 3

200g

1

1

1

1

2

2cloves of garlic

50ml

2tablespoon

to taste

20g

Step-by-step preparation

Cooking time: 30 mins

STEP 1
Let's prepare the ingredients for wok noodles with vegetables. The set of vegetables can be changed if desired; any noodles for cooking can be used according to taste and availability: rice, buckwheat or wheat. The main secret to preparing this dish is to fry the ingredients over high heat with constant stirring, without covering the pan with a lid. Peel the onion and cut into strips.
STEP 2
Wash, peel and grate carrots for Korean salads. If you don’t have such a device, you can grate the carrots on a regular grater or cut them into thin strips.
STEP 3
Pour olive oil into a deep-bottomed frying pan. Heat it up, put the onions and carrots in the oil, fry until the onions are transparent, stirring constantly with a spatula.
STEP 4
For this dish, you can use previously frozen vegetable preparations, which will significantly reduce the cooking time. Or take fresh ones, wash, peel and cut. Eggplants also add piquancy and juiciness to the dish due to their taste, so they can be used if available. The only thing is that it is better to remove the specific bitterness from vegetables by keeping them in a soy solution and leaving for half an hour. Then squeeze out the juice.
STEP 5
Wash the bell pepper, cut out the seed pod, cut the pulp into halves of rings. Zucchini will make the dish more tender and light. Wash the vegetables, peel and cut into cubes. Zucchini can be replaced with young zucchini. Peel a few cloves of garlic and finely chop them with a knife, they will make the dish piquant.
STEP 6
Add cooked eggplant and zucchini. Fry the vegetables until softened, fry over high heat with constant stirring. Pour in soy sauce, garlic, and other spices to taste. You need to be careful with salt, as soy sauce is quite salty. Add some sesame seeds. Mix.
STEP 7
At the same time, boil the noodles in salted water, according to the instructions indicated on the package; as a rule, noodles for such a dish are cooked for no more than 8 minutes. Place the noodles in a colander and let the water drain completely.
STEP 8
Transfer the noodles to the pan with the vegetables. Mix again. Turn off the fire.
STEP 9
Serve the dish to the table, sprinkled with sesame seeds and chopped fresh herbs. Bon appetit!