Wok noodles with eggplant, bell pepper and zucchini

Delicious and savory dish for lovers of Asian cuisine! Many fans of fast food, exotic dishes and Asian cuisine have ever tried wok noodles in boxes with home delivery or in Chinese restaurants. Wok noodles are prepared with various additives: vegetables, chicken, mushrooms or seafood. The name of this dish is associated with the cooking method, noodles are fried in a special pan in the form of a hemisphere called a wok. But if there is no such frying pan, then the usual one with a thick bottom will do, the taste of the Asian delicacy will not be worse. Despite the interesting and attractive taste, this dish is quite simple to prepare, and it can be easily cooked at home.

Snezhana

The author of the recipe

Wok noodles with eggplant, bell pepper and zucchini

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Composition / ingredients

Servings:

Noodles

200

Carrots

Onion

Zucchini (or zucchini)

Bell pepper

Eggplant

Garlic

Soy sauce

Olive oil

Salt

to taste

Sesame

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 2 g

Fats 24 % 4 g

Carbohydrates 65 % 11 g

78 kcal

GI: 73 / 27 / 0

Step-by-step cooking

Cooking time: 30 min

Step 1:
Prepare the ingredients for wok noodles with vegetables. The set of vegetables can be changed at will, noodles for cooking can be used any to taste and availability: rice, buckwheat or wheat. The main secret of cooking this dish is to fry the ingredients over high heat with constant stirring, without closing the pan with a lid. Onions are cleaned and cut into strips.
Step 2:
Carrots are washed, cleaned and grated for Korean salads. In the absence of such a device, you can grate carrots on a regular grater or cut into thin strips.
Step 3:
Pour olive oil into a deep-bottomed frying pan. We heat it up, put onions and carrots on the oil, fry until the onion is transparent, stirring constantly with a spatula.
Step 4:
For this dish, you can use previously frozen vegetable preparations, which will significantly reduce the cooking time. Or take fresh, wash, peel and cut. Eggplants also give the dish piquancy and juiciness due to their taste, so if available, they can be used. The only thing is better to remove the specific bitterness of vegetables by holding them in soy solution and leaving for half an hour. Then squeeze the juice.
Step 5:
Bulgarian pepper is washed, cut out the seed capsule, cut the pulp into halves of rings. Zucchini will make the dish more tender and light. Vegetables are washed, cleaned and cut into cubes. Zucchini can be replaced with young zucchini. A few cloves of garlic are cleaned and finely chopped with a knife, they will make the dish spicy.
Step 6:
Add the cooked eggplant and zucchini. Fry the vegetables until softened, fry over high heat with constant stirring. Pour soy sauce, garlic, add other spices to taste. You need to be careful with salt, since soy sauce is quite salty. Add a little sesame. Mix it up.
Step 7:
In parallel, we boil noodles in salted water, according to the instructions indicated on the package, as a rule, noodles are cooked for such a dish for no more than 8 minutes. We throw the noodles into a colander, let the water drain completely.
Step 8:
Put the noodles in a frying pan with vegetables. Mix again. Turn off the fire.
Step 9:
Serve the dish to the table, sprinkled with sesame seeds and chopped fresh herbs. Bon appetit!