Wok-tossed noodles with crisp vegetables and a home-style Peruvian teriyaki adaptation built from soy sauce, brown sugar, ginger, and garlic. A little cornstarch provides gloss while scallions finish this quick sweet-savory noodle dish.
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Prepare everything before heating the wok: cut the carrot and red pepper into thin strips, divide the broccoli into small florets, slice the mushrooms, grate the ginger, and slice the scallions on the bias.
Mix the soy sauce, brown sugar, ginger, ground garlic, cornstarch, sesame oil, and about 60 ml of the water. Whisk until lump-free and the sugar is nearly dissolved.
Bring the remaining water to a boil in a medium pot and cook the egg noodles for 3 to 4 minutes, or until flexible but still firm. Drain immediately and shake thoroughly to remove excess water.
Heat the vegetable oil in a wok over high heat. Add the carrot and broccoli and stir-fry for 2 minutes. Add the red pepper and mushrooms and continue for 2 more minutes, tossing constantly, until the vegetables are glossy, hot, and still crisp.
Add the drained noodles and pour in the sauce, stirring it just beforehand to redistribute the cornstarch. Stir-fry over high heat for 1 to 2 minutes, until the sauce briefly boils, becomes glossy and lightly thickened, and coats the noodles without pooling in the wok.
Turn off the heat, add the scallions, and toss for 20 seconds. Serve immediately. And that's it! The noodles should be loose and saucy rather than sticky, with crisp vegetables and a clear sweet-savory flavor from soy, ginger, and garlic. 🧡
