Asian Noodles with Vegetables and Spicy Sauce

This spicy Asian noodle dish is ready in just 25 minutes!
Feel free to add vegetables not listed in the recipe and other toppings, such as broccoli, mushrooms, edamame beans, scallions, sliced ​​Jalapeno peppers, peas, and more.
Suitable for vegans and vegetarians.

Ingredients:

150 g Asian noodles (ramen, soba ...)
1 tablespoon sesame oil
2 cloves garlic (peeled and chopped)
½ teaspoon freshly grated ginger or 1 teaspoon ginger paste
2 cups chopped fresh green beans
1 cup chopped red pepper
1 cup chopped cabbage (or Brussels sprouts)
¼ - ½ cup chopped carrots
¼ cup thinly sliced ​​spring onions
1 tablespoon toasted sesame seeds (optional)

For the sauce:
3 tablespoons HOISIN sauce
2 tablespoons soy sauce
1-2 tablespoons hot chili sauce with garlic (or SRIRACHA sauce)
1 tablespoon rice vinegar
¼ teaspoon chili flakes

Directions:

1. Prepare the vegetables.
2. In a small bowl, combine the sauce ingredients and set aside. The spiciness depends on the chili garlic sauce and chili flakes. If you prefer the sauce to be less spicy, add less of the spicy ingredients. You can adjust the seasoning later by adding more of the above ingredients to taste.
3. Cook the pasta according to the package directions. When the pasta is tender, drain and set aside.
4. In a large skillet (or wok) over medium heat, heat the sesame oil (or olive/avocado oil). Add the bell pepper, carrots, and green beans. Cook, stirring frequently, until tender.
5. Then add the cabbage, garlic, and ginger and cook for another minute or two, until the cabbage is wilted and the garlic is fragrant.
6. Stir in the sauce and pasta and cook for a few minutes, stirring frequently, until the pasta is heated through and coated with the sauce.
7. Sprinkle scallions and sesame seeds on top (optional). Add more chili flakes for extra spiciness.

Yield: 4 servings
Recipe: peasandcrayons.com