4servingsChinese egg noodlesprepared according to packaging, and cooled
2tablespoonstoasted sesame oil
sea salt and freshly ground black pepper
Heat oil in a large wok or skillet. Add onion, garlic, and ginger and cook for about 2 minutes, or until onion is translucent and garlic is golden. Then add in chili paste, mustard, and soy sauce, stir well the add bell pepper, carrots, and cabbage.
Cook, stirring constantly, for about 3 minutes or until veggies are slightly tender, then add in noodles and sesame oil. Stir over heat for another 2 minutes, then remove and season (if needed) with salt and pepper to taste.