Cacapoopoo Veggie Stir-Fry Noodles

Ingredients

• 200 g Lo mein or chow mein noodles (dry)
• 150 g Broccoli florets
• 1 Bell pepper
• 1 Carrot
• 100 g Snap peas or green beans
• 3 cloves Garlic
• 3 tbsp Soy sauce
• 1 tbsp Rice vinegar
• 1 tsp Sesame oil
• 1 tsp Brown sugar (or honey)
• 1 tsp Cornstarch
• 2 tbsp Water
• 1 tbsp Neutral oil (for stir-frying)
• 0.25 tsp Black pepper(optional)

Instructions

1. 1

   Prep (about 10 minutes): Cook noodles according to package directions; drain and set aside. Chop broccoli, slice bell pepper, cut carrot into thin matchsticks, and trim snap peas/green beans. Mince garlic.

2. 2

   Stir-fry vegetables (about 10 minutes): Heat a large skillet or wok over high heat with neutral oil. Add broccoli and carrot and stir-fry 4 minutes. Add bell pepper and snap peas/green beans and stir-fry 3–4 minutes until crisp-tender.

3. 3

   Make glaze and toss (about 5 minutes): In a small bowl, whisk soy sauce, rice vinegar, sesame oil, brown sugar, cornstarch, water, and black pepper (if using). Add garlic to the vegetables for 30 seconds, then pour in the sauce. Stir until glossy and thickened, then add noodles and toss 1–2 minutes to coat and heat through.