This noodle and vegetable dish is a simple, two-pan meal that can easily be scaled up for a crowd. Easy and quick to prepare, the only time-consuming part is slicing the vegetables. This recipe enjoys a lot of latitude in the choice of vegetables. I used carrots, red bell pepper, cabbage, and scallions, but feel free to add green beans, mushrooms, green, yellow, or orange bell pepper, and zucchini and/or yellow squash. Cabbage and scallions are a must, though. —Annada Rathi
carrot strips, 2 inches long, 1/2-inch thick
red bell pepper cut into strips, 1/4-inch thick and 2 inches long
thin, round slices of scallions
2 1/2 tablespoons
butter (yes! you read it right)
medium garlic clove, chopped
red chile powder
In This Recipe
Boil the noodles as per instructions and set aside.
Heat a heavy-bottomed skillet and add vegetable oil. Add serrano peppers and carrots. Sauté for 3 to 4 minutes over medium heat.
Add red bell peppers and sauté for 3 to 4 minutes. Add cabbage and scallions and sauté for 5 minutes.
Add soy sauce and once the sauce boils, add the noodles. Mix well with a pair of tongs and turn the heat to low.
Heat a small saucepan on another burner. Add butter and let melt over medium heat. Add garlic and red chile powder. Continue to stir throughout this process as garlic pieces can burn easily. After 5 minutes, remove from heat and pour this garlic-red chile powder mixture over the noodles and mix well. This last step brings the whole dish together and, apart from the buttery kick, imparts a golden, red sheen to the dish.
Serve hot. These noodles taste great after a few days too.