Use a large non-stick pan to prevent sticking. Adjust sambal to your preferred spice level. If the pan dries out while cooking vegetables, add water 1 Tbsp. at a time.
Ingredients
3 oz Edamame
10 oz Par Cooked Asian Noodles
3 fl oz Garlic Sesame Sauce
1 tsp Sambal
1 whole Red Bell Pepper
0.5 oz Wonton Strips
4 whole Green Onions
1 tbsp Minced Garlic and Chili Pepper
1 tsp Cornstarch
1 tsp Multicolor Sesame Seeds
0 Water
0 Olive Oil
0 Salt
Tools
Large Non-Stick Pan
Mixing Bowl
Click anywhere to see instructions→
Home Chef
One-Pan Asian-Style Noodles
WITH PEPPERS AND CHARRED GREEN ONIONS
⏱️ 20 min🍽️ 2 servings
Cooking Tips
Use a large non-stick pan to prevent sticking. Adjust sambal to your preferred spice level. If the pan dries out while cooking vegetables, add water 1 Tbsp. at a time.
Ingredients
3 oz Edamame
10 oz Par Cooked Asian Noodles
3 fl oz Garlic Sesame Sauce
1 tsp Sambal
1 whole Red Bell Pepper
0.5 oz Wonton Strips
4 whole Green Onions
1 tbsp Minced Garlic and Chili Pepper
1 tsp Cornstarch
1 tsp Multicolor Sesame Seeds
0 Water
0 Olive Oil
0 Salt
Tools
Large Non-Stick Pan Mixing Bowl
Mise en Place
1
Prep fresh produce
Remove stem, seeds, and ribs from 1 red bell pepper and cut into ¼" slices. Trim and thinly slice 4 green onions into 1" pieces.
2
Measure and set out sauces and mix-ins
In a mixing bowl, combine 3 fl. oz. garlic sesame sauce, 1 tsp. sambal (to taste), 2 Tbsp. water, and 1 tsp. cornstarch. Set aside.
3
Portion other ingredients
Have ready 3 oz. edamame, 10 oz. par cooked Asian noodles, 1 Tbsp. minced garlic and chili pepper (to taste), ½ oz. wonton strips, and 1 tsp. multicolor sesame seeds.
4
Prepare cooking equipment
Set out a large non-stick pan, mixing bowl, and ensure olive oil and salt are easily accessible.
Cooking Steps
1
Prepare Ingredients and Make Sauce
Remove stem, seeds, and ribs from the red bell pepper and cut into ¼" slices. Trim and thinly slice green onions into 1" pieces. In a mixing bowl, combine 3 fl. oz. garlic sesame sauce, 1 tsp. sambal (to taste), 2 Tbsp. water, and 1 tsp. cornstarch. Set aside.
2
Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add bell peppers and a pinch of salt to hot pan. Stir occasionally until tender, 6-8 minutes. Add green onions, 3 oz. edamame, and 1 Tbsp. minced garlic and chili pepper (to taste). Stir occasionally until lightly browned, 1-2 minutes. If pan is dry, add water, 1 Tbsp. at a time, as necessary.
3
Add the Noodles and Sauce
Add 10 oz. par cooked Asian noodles and the prepared sauce (to taste) to the hot pan with vegetables and stir often until the sauce has thickened and noodles are coated and heated through, 2-3 minutes. Remove from burner.
4
Finish the Dish
Plate the dish, garnishing with 1 tsp. multicolor sesame seeds and ½ oz. wonton strips. Bon appétit!