3cupsveggies I used mushrooms cauliflower, broccoli, red bell pepper, purple cabbage, carrot
4tablespoonsesame oil
2teaspoonsesame seeds
Instructions
Prep:
Boil the noodles as per the instructions. Since my noodles absorb all water when cooked I transferred them to a sieve and ran cold water on them. Then toss them in oil and set them aside.
Chop the onions and veggies. Crush the garlic, ginger and green chillies.
The Cooking:
Heat oil in a wok and saute the garlic, ginger and green chilli till the raw smell goes away.
Stir-fry the onions till translucent on high flame and lightly golden.
Stir-fry the mushrooms on high flame till they wilt.
Add the cauliflower and broccoli sprinkle a dash of salt and saute.
Add the kimchi and mix well. Rinse the kimchi bowl with 2-3 tablespoons of water. Add this water to the wok.
Make a well and add the baby corn, noodles, purple cabbage, and carrots and toss well.Take care to not break the noodles.
Sprinkle with sesame seeds and keep covered for 5 minutes.
I served it with sliced cucumber. But you can top it with fried egg, boiled eggs or fried tofu.