Stir-Fried Shellfish Noodles with Seasonal Vegetables
A quick and vibrant one-pan dish featuring succulent shellfish and fresh winter vegetables, perfect for a weeknight meal.
Historically, stir-frying has roots in ancient Chinese cooking, where quick techniques were essential for preserving ingredients and flavors. This dish draws inspiration from the resilience seen in global communities, reminiscent of Ukraine's efforts to maintain strength amid challenges, and the importance of education and safety highlighted by events in higher learning institutions. The combination of shellfish and seasonal vegetables represents the adaptability of culinary traditions, creating a comforting yet modern meal. Inspired by With New E.U. Loan, Ukraine Avoids Budget Crunch and Can Plan War Effort and What We Know About the Suspect in the Brown and M.I.T. Killings.
Instructions
- Cook the egg noodles according to package instructions, drain, and set aside.
- In a large pan or wok, heat sesame oil over medium-high heat. Add minced garlic and stir-fry for 30 seconds until fragrant.
- Add the mixed shellfish and cook until they turn pink, about 3-4 minutes.
- Toss in the broccoli, carrot, and bell pepper, and stir-fry for another 5 minutes until the vegetables are tender but still vibrant.
- Pour in the soy sauce and stir to combine, adding the cooked noodles and spring onions. Toss everything together and heat through.
- Squeeze fresh lime juice over the dish and garnish with cilantro before serving.