Stir-Fried Egg Noodles with Vegetables

Ingredients

• Salt
• 8 ounces wide egg noodles
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 1/2 cup chopped scallions (about 4)
• 1 small red bell pepper, seeded and thinly sliced
• 3 small carrots, sliced 1/4-inch thick (about 1 cup)
• 1 1/2 cups snow peas, trimmed, halved
• 3/4 cup low-sodium chicken broth
• 4 tablespoons reduced-sodium soy sauce
• 1/4 teaspoon crushed red pepper
• 1 tablespoon sesame oil, optional

Preparation

1. 1. Bring a large pot of salted water to a boil. Cook egg noodles according to package label directions until tender, about 9 minutes. Drain well.
2. 2. Warm oil in a skillet over medium-high heat. Stir-fry garlic, ginger and scallions for 30 seconds. Add bell pepper and carrots; stir-fry for 3 minutes. Add snow peas and stir-fry for 30 seconds.
3. 3. Stir in broth, soy sauce and red pepper. Bring to a boil and cook, stirring constantly, until slightly thickened, 3 to 4 minutes. Add noodles; stir until thoroughly heated, about 1 minute. Drizzle with sesame oil before serving, if desired.