Vegetable Stir Fry with Noodles

Ingredients

• 2 Tbsp vegetable oil
• 1/2 head purple cabbage
• 2 green bell peppers
• 2 carrots
• 1 yellow onion
• 2 -3 oz bricks ramen noodles
• 1/4 cup soy sauce
• 3 Tbsp brown sugar
• 2 Tbsp Sriracha or less
• 1 Tbsp cornstarch
• 3 green onions, sliced
• Handful cilantro, optional

Directions

1. Trim the cabbage by removing the core and any tired outer leaves, then slice it into very thin ribbons. Slice the onion and green bell peppers thinly, too. Shred the carrots on the large holes of a cheese grater.
2. In a small bowl, whisk together the soy sauce, brown sugar, sriracha, and corn starch until combined.
3. Cook the noodles as directed on the package, boiling for 3 minutes or until tender. Pour the noodles into a colander to drain.
4. Warm the vegetable oil in a large skillet over medium high heat until the surface looks hot and glossy. Add the vegetables and sauté briefly, just for a few minutes, until they are barely starting to soften.
5. Pour the sauce into the skillet and keep sautéing for 1 to 2 minutes more, until it thickens and clings to the vegetables. Turn off the heat.
6. Add the drained noodles to the skillet with the vegetables and toss everything together. Finish with sliced green onions and a handful of fresh cilantro, if desired.