Quick Sichuan Noodles with Vegetables

Ingredients

• 8 ounces of rice noodles
• 2 tablespoons of vegetable oil
• 1 bell pepper, sliced
• 1 cup of broccoli florets
• 1 cup of snap peas
• 2 cloves of garlic, minced
• 1 tablespoon of ginger, grated
• 3 tablespoons of soy sauce
• 1 tablespoon of sesame oil
• 1 tablespoon of chili paste
• 2 green onions, chopped
• 1 tablespoon of sesame seeds

Instructions

1. Cook the rice noodles according to package instructions, then drain and set aside.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat.
3. Add the garlic and ginger, stir-frying for about 30 seconds until fragrant.
4. Add the bell pepper, broccoli, and snap peas to the skillet, cooking for 3-4 minutes until just tender.
5. In a small bowl, mix together the soy sauce, sesame oil, and chili paste.
6. Add the cooked noodles to the skillet, pour the sauce over, and toss everything together until well combined and heated through.
7. Remove from heat, garnish with green onions and sesame seeds, and serve immediately.