200 g egg noodles
1 carrot (julienned)
1/2 bell pepper (sliced)
1 small onion (sliced)
2 garlic cloves (minced)
2 tbsp soy sauce
1 tbsp oyster sauce (optional)
1 tbsp sesame oil
Green onions for garnish
Boil noodles until soft but firm, then drain and set aside.
Heat sesame oil in a wok and sauté garlic and onions.
Add carrots and bell pepper; stir-fry for 2–3 minutes.
Add the noodles and toss with soy and oyster sauce.
Stir well and garnish with chopped green onions.
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