Ingredients
Method
Cook the Noodles: In a large pot, bring water to a boil. Add the whole wheat noodles and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
Prepare the Sauce: In a small bowl, whisk together the sesame oil, grated ginger, minced garlic, soy sauce, rice vinegar, and honey or maple syrup until well combined.
Sauté the Vegetables: In a large skillet or wok, heat a splash of sesame oil over medium heat. Add the bell peppers and carrots, sautéing for about 3-4 minutes until they are slightly tender but still crisp.
Combine Noodles and Sauce: Add the cooked noodles to the skillet with the sautéed vegetables. Pour the ginger sauce over the noodle mixture and toss everything together, ensuring the noodles are well coated and heated through (about 2-3 minutes).
Finish with Garnish: Remove from heat and stir in chopped green onions. Season with salt and pepper to taste. Sprinkle sesame seeds on top for an added crunch.
Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4
- Presentation Tips: Serve the noodles in bowls, garnished with additional green onions and a sprinkle of sesame seeds. Add a lime wedge on the side for an extra zing!