Noodles with Vegetables and Teriyaki Sauce

Cooking method

1. Step 1:

   

   Gather the ingredients for the dish. You can use any store-bought noodles, or, if you have the time, make your own at home from wheat flour — you'll get delicious egg noodles. Pour the sifted wheat flour into a deep bowl and make a well in the center.

2. Step 2:

   

   Crack the egg into the well in the flour, pour in a couple of tablespoons of vegetable oil, add half a teaspoon of salt, and pour in a cup of cold boiled water. Knead into a smooth, elastic dough.

3. Step 3:

   

   Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for half an hour — it'll be easier to work with.

4. Step 4:

   

   The vegetables for this dish can be either frozen or fresh. Peel the onion and cut it into cubes.

5. Step 5:

   

   Wash, peel, and dice the carrot into cubes the same size.

6. Step 6:

   

   Wash the young zucchini and cut it into small cubes. If the zucchini is more mature, with tough skin and large seeds, peel it, scoop out the seedy core, and dice the flesh. Wash the bell pepper and remove the seedy core, then cut the flesh into cubes or strips.

7. Step 7:

   

   Wash the tomatoes and cut them into cubes. For a little heat, add a couple of garlic cloves, peeled and finely chopped.

8. Step 8:

   

   Pour olive oil into a skillet. Add the carrot and onion to the hot oil and sauté over medium heat until soft. Add the rest of the vegetables, pour in the teriyaki sauce, stir, cover, and cook everything together for another 10 minutes, stirring now and then.

9. Step 9:

   

   Roll the rested dough out into a thin sheet and cut it into thin, long strips. Boil the noodles in salted water until done, then drain in a colander and let the water run off.

10. Step 10:

    

    Add the noodles to the skillet with the vegetables and toss to combine. Sprinkle with chopped green onion. Cook for another couple of minutes, then turn off the heat.

11. Step 11:

    

    The dish is ready. Serve and enjoy!