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Wok noodles with eggplant, bell pepper and zucchini

Wok Noodles with Eggplant, Bell Pepper, and Zucchini

A delicious, savory dish for anyone who loves Asian food! If you enjoy takeout or Chinese restaurants, you've probably had wok noodles served in a box. They're made with all kinds of add-ins — vegetables, chicken, mushrooms, or seafood. The name comes from the cooking method: the noodles are stir-fried in a bowl-shaped pan called a wok. No wok? A regular heavy-bottomed skillet works just as well, and the flavor won't suffer. For all its appeal, this dish is surprisingly simple and easy to pull off at home.

Snezhana

Recipe author

Wok noodles with eggplant, bell pepper and zucchini

Composition / ingredients

Servings:

Noodles

200

Carrot

Onion

Zucchini (or summer squash)

Bell pepper

Eggplant

Garlic

Soy sauce

Olive oil

Salt

Sesame seeds

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 2 g

Fats 24 % 4 g

Carbohydrates 65 % 11 g

78 kcal

GI: 73 / 27 / 0

Cooking method

Cooking time: 30 min

Step 1:

Gather the ingredients for wok noodles with vegetables. Feel free to swap the vegetables, and use whatever noodles you like or have on hand — rice, buckwheat (soba), or wheat. The key to this dish is stir-frying over high heat, stirring constantly, with the pan uncovered. Peel the onion and cut it into thin strips.
Step 2:

Wash, peel, and grate the carrot on a julienne (Korean-salad) grater. If you don't have one, use a regular grater or cut the carrot into thin strips.
Step 3:

Pour the olive oil into a deep skillet and heat it up. Add the onion and carrot and stir-fry, stirring constantly with a spatula, until the onion turns translucent.
Step 4:

You can use frozen vegetables here to save time, or fresh ones — just wash, peel, and cut them. The eggplant adds a savory depth and juiciness, so use it if you have it. To draw out its bitterness, soak the pieces in salted (or lightly soy-seasoned) water for half an hour, then squeeze out the liquid.
Step 5:

Wash the bell pepper, remove the seed core, and cut the flesh into half-rings. The zucchini keeps the dish light and tender — wash, peel, and dice it (young summer squash works too). Peel a few garlic cloves and chop them finely to give the dish a savory kick.
Step 6:

Add the prepared eggplant and zucchini. Stir-fry over high heat, stirring constantly, until softened. Pour in the soy sauce, add the garlic, and season with any other spices to taste. Go easy on the salt, since soy sauce is already quite salty. Sprinkle in a little sesame and stir.
Step 7:

Meanwhile, cook the noodles in salted water according to the package directions — usually no more than 8 minutes for this kind of dish. Drain them in a colander and let the water run off completely.
Step 8:

Add the noodles to the skillet with the vegetables. Toss again to combine, then turn off the heat.
Step 9:

Serve sprinkled with sesame seeds and chopped fresh herbs. Enjoy!