Wok noodles with vegetables

Cooking method

1. Step 1:

   

   Gather all the ingredients and tools for the noodles with vegetables. First, cook the noodles. Drop them into boiling water and stir. Cook over low heat for 3–4 minutes, then tip them into a colander, rinse with cold water, and leave them to drain for a bit.

2. Step 2:

   

   Now cut up all the vegetables. Start with the onion. I use red onion because it looks pretty in the dish and has a nice sweetness, but regular yellow onion works too — it's delicious either way. Peel the onion, cut it in half lengthwise and crosswise, then slice it thinly into slivers.

3. Step 3:

   

   Peel the carrot and cut it into thin, long matchsticks.

4. Step 4:

   

   Core and seed the bell pepper, removing the stem. Cut it into long, thin strips.

5. Step 5:

   

   Put all the prepped vegetables into a wok (if you don't have one, use a heavy-bottomed skillet), along with a little vegetable oil and some soy sauce.

6. Step 6:

   

   Stir-fry the vegetables for just 2–3 minutes — keep them crisp.

7. Step 7:

   

   Then add the cooked noodles and pour in the rest of the soy sauce and the teriyaki sauce. Toss everything together thoroughly — chopsticks are handy for this. Stir-fry the noodles and vegetables for a few more minutes, stirring constantly.

8. Step 8:

   

   Taste the finished noodles and add salt if needed (the sauces are quite salty, so you probably won't need it — I don't add any). Toss, transfer to serving bowls, and sprinkle sesame seeds over the top.