Sesame Vegetable Hakka Noodles

Sometimes you need a meal that’s super easy to prepare. Sometimes you want to eat a homemade meal but don’t feel like spending hours in the kitchen. Sometimes you just need to clean out the fridge and try to use up veggies before they go bad.

This noodle recipe meets all the criteria!

They’re quick and easy to prepare, especially if you have pre-shredded veggies (what a time-saver!). And this is definitely a dish where you just toss in whatever veggies you have on hand. It’s so full of veggies, you don’t feel guilty! But it’s so full of flavor, you don’t mind that you're eating veggies! Win-win!

Sesame Vegetable Hakka Noodles

Ingredients

1 pack of hakka noodles or ramen noodles (10 oz.)

1 tablespoon sesame oil

½ cup of shredded carrots

½ cup of shredded cabbage

¼ cup thinly sliced celery

1 diced bell pepper

½ cup sliced mushrooms

¼ cup thinly sliced green onions, greens and whites separated

2 minced garlic cloves

1 teaspoon sriracha

2 tablespoons soy sauce

3 tablespoons rice vinegar

2 tablespoon honey

optional garnish: sesame seeds

Directions

Cook the noodles as directed by package, set aside.

Heat sesame oil in wok or large saute pan over medium-high heat. Add carrots, cabbage, celery, bell pepper.. Stir frequently. Saute for about 3 minutes until veggies are tender.

Add whites of the scallions, mushrooms, and garlic. Toss together.

Add sriracha, soy sauce, vinegar and honey to the veggies. Add in the cooked noodles, toss to combine. Remove from heat.

Garnish with sesame seeds and greens of the scallions, if using. Serve immediately.