Recipe
I. Ingredients:
1 yellow bell pepper
1 red bell pepper
1 green bell pepper
½ onion
1 Napa cabbage (or baby cabbage)
20g scallions
3 cloves garlic
240g udon noodles (for 3 servings)
II. Instructions:
Rinse all vegetables thoroughly.
Dice the bell peppers and onion into small pieces.
Shred the carrot (for quicker cooking).
Chop the Napa cabbage into small pieces.
Cut the scallions into sections.
Crush the garlic cloves and mince into fine pieces.
III. Cooking:
Heat 15g olive oil in a wok or large pan over high heat.
Add the onion, bell peppers, green bell pepper, and shredded carrot. Stir-fry for 3 minutes.
Add the chopped Napa cabbage, 2 tablespoons soy sauce, 3g oyster sauce, 1 teaspoon salt, and 10g cumin powder.
Stir-fry for 1 minute over high heat.
Add the pre-cooked udon noodles, scallion sections, and minced garlic.
Stir-fry for another minute until well combined and heated through.
Serve immediately and enjoy your meal!
Notes:
Udon noodles should be cooked separately according to package instructions before adding to the stir-fry.
Adjust seasoning (salt/spices) to taste if needed.