Ingredients

The following ingredients have 4 Servings
  • 10 oz wheat noodles
  • 1 large green bell pepper ((thinly sliced))
  • 1 large carrot ((julienned))
  • 1 cup cabbage ((thinly sliced))
  • 6 button mushrooms ((or crimini mushrooms, thinly sliced))
  • 1 medium red onion ((thinly sliced))
  • 1 tbsp vegetable oil
  • 1/2 tsp ground black pepper
  • 1 tbsp chili garlic sauce ((use more or less based on your preference for heat))
  • 1 tbsp vinegar
  • 2 tbsp soy sauce ((or tamari))
  • Salt to taste
  • 1/2 cup vegetable oil
  • 10 cloves garlic

Instruction

  • Cook the noodles in a large pot of boiling water until al dente.
  • Strain and rinse with cold water.
  • While the water for the noodles is boiling, heat a wok or a very large saucepan over high heat.
  • When the oil is hot, add the onions, toss for a minute, then add the carrots. Stir-fry for a minute, then add the cabbage, green peppers, and mushrooms.
  • Still working over high heat, stir-fry the veggies for a few minutes until they are just tender but have a good bite.
  • Add the pepper, soy sauce, Sriracha and vinegar. Stir to mix.
  • Add the cooked noodles and toss together to mix.
  • Serve hot with some garlic oil drizzled over the noodles.
  • Make garlic oil:
  • Place the coconut oil and garlic cloves in a saucepan and cook for about 7-8 minutes or until the garlic has browned.
  • Strain the oil and store in a clean, air-tight bottle.