|8||ounces||egg noodles||prefer whole wheat, homemade or prepared|
|1||tablespoon||sesame oil||optional, or a bit sugar, honey|
|1||tablespoon||garlic||freshly minced, 3 to 4 cloves|
|1/2||tablespoon||ginger||peeled and freshly grated, about 1/2-inch|
|2||each||scallions, spring or green onions||sliced|
|1||small||sweet yellow bell peppers||washed and chop into 1/4-inch cubes*|
|1||each||carrot||peeled and chop into 1/4-inch cubes|
|1||each||green zucchini||washed and chop into 1/4-inch cubes*|
|1/2||each||english cucumber||washed and cut into 1/4-inch cubes*|
|2||tablespoons||miso paste||or to taste*|
|1||tablespoon||chili paste||Korean, or 1 teaspoon chili-garlic sauce, or to taste|
|2||tablespoons||rice vinegar||or to taste|
|1||tablespoon||ketchup||or to taste|
|1||teaspoon||mirin (sweet seasoning)||optional, or a bit sugar, honey*|
Bring a large pot of salted water to a boil over high heat.
Boil the egg noodles according to the package; if using freshly made noodles, boil for 3 to 5 minutes.
Reserve 1 cup of cooking noodle water, and drain well in a colander.
Drizzle sesame oil over the noodles, and toss gently with tongs or chopsticks until well coated.
Return the oiled noodles to the pot. Set aside.
Meanwhile heat the vegetable oil in a wok or a large nonstick skillet over medium-hight heat until hot.
Add garlic, ginger and scallions, stirring constantly, and cook for about 40 seconds until very fragrant.
Stir in yellow bell peppers, carrots, and zucchini, cook for about 5 minutes or until the vegetables just become tender but still crispy.
Transfer the stir-fried veggies into the pot with noodles in.
While the vegetales are cooking, in a small bowl, whisk together all the sauce ingredients until well blended.
Pour the sauce over the veggies and the noodles in the pot, and mix with tongs or spatula until evenly coated and mixed.
Stir in cucumber and cilantro until well combined.
Serve warm with kimchee if desired.
First published: 2012-05-11 last updated: 2013-04-21
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