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“These noodles are highly spiced with chili and flavored with sesame seeds for a nutty taste. If fresh Japanese noodles are difficult to obtain, use dried rice noodles or thin egg noodles instead.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 18 ounces fresh japanese noodles (1 pound, 2 ounces)
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds
  • 1 tablespoon sunflower oil
  • 1 red onion, sliced
  • 3 12 ounces snow peas
  • 2 carrots, thinly sliced
  • 12 ounces white cabbage, shredded
  • 3 tablespoons sweet chili sauce
  • 2 scallions, sliced (to garnish)

Directions

  1. Bring a large pan of water to a boil.
  2. Add the Japanese noodles to the pan and cook for 2 to 3 minutes- Drain the noodles thoroughly.
  3. Toss the noodles with the sesame oil and sesame seeds.
  4. Heat the sunflower oil in a large preheated wok or skillet.
  5. Add the onion slices, snow peas, carrot slices, and shredded cabbage to the wok and cook for about 5 minutes.
  6. Add the sweet chili sauce to the wok and cook, stirring occasionally, for another 2 minutes.
  7. Add the sesame noodles to the wok, toss well to combine, and heat through for another 2 to 3 minutes (You may also cook and serve the noodles separately, if you desire).
  8. Transfer the Japanese noodles and spicy vegetables to warm serving bowls and garnish with sliced scallions- Serve immediately.

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