← All recipes

🍝 Wok Noodles with Colorful Vegetables

367 kcal · 30 min · 4 servings

Ingredients

• 250 g rice noodles
• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 200 g Napa cabbage
• 2 red chili peppers
• 1 bunch spring onions
• 2 garlic cloves
• 3 tbsp oil
• 1 bunch parsley
• 2 tbsp white wine vinegar
• 4 tbsp oyster sauce
• 2 tsp soy sauce
• salt
• pepper

Instructions

1. 1. Pour hot water over the rice noodles as indicated on the package. Let the noodles soak and swell.
2. 2. Cut the bell pepper in half and remove the core. Wash the pepper and cut it into thin strips.
3. 3. Wash the chili peppers. Cut them in half and remove the seeds. Finely chop the chili.
4. 4. Clean the spring onions and wash them. Cut off the ends and slice the onions into small rings.
5. 5. Clean the Chinese cabbage and wash it. Cut the vegetable into strips about 1 cm wide.
6. 6. Heat the wok and add the oil.
7. 7. Peel the garlic and press it into the wok.
8. 8. Add the bell pepper and chili to the wok. Fry the vegetables while stirring for 2 minutes.
9. 9. Add the spring onions and Chinese cabbage. Fry everything for another 3 minutes.
10. 10. Pour the vinegar, oyster sauce, and soy sauce into the wok.
11. 11. Drain the noodles well. Add them to the wok and stir them in. Fry the noodles briefly.
12. 12. Finely chop the parsley and mix it into the dish.
13. 13. Season the dish with salt and pepper to taste.

Nutrition per serving

• kcal: 367
• Protein: 6 g · Fett/Fat: 9 g · Carbs: 63 g