Ingredients:
To make this noodle dish, boil 200 grams of noodles and keep them aside. Slice 1 cup of mixed bell peppers (red, yellow, green) and ½ cup of spring onions. Peel and finely chop 1 tablespoon of garlic (around 4–5 cloves). For seasoning, you’ll need 1 tablespoon of soy sauce, 1 teaspoon of vinegar, ½ teaspoon of chili flakes, ½ teaspoon of black pepper, and salt as needed. To balance the taste, add a pinch of sugar. To bring everything together and enhance the flavor, use 3 to 4 tablespoons of USDA certified cold-pressed sesame oil — this oil is key to the recipe and gives the noodles their unique, nutty, toasty flavor. Finally, top with 1 teaspoon of white sesame seeds for extra crunch and presentation.
How to Make:
Step 1: Boil and prepare the noodles
Take 200 grams of noodles and boil them in water with a pinch of salt. Make sure the water is bubbling before you add the noodles so they cook evenly. Stir occasionally while boiling to prevent sticking. Once they are cooked — soft but not mushy — drain the water immediately. Then rinse the noodles under cold water thoroughly. This step is important because it helps stop further cooking and keeps the noodles firm and non-sticky. Shake them gently and set them aside in a colander to let the excess water drip off completely. Let them rest for a few minutes while you prepare the other ingredients.
Step 2: Heat the sesame oil
Place a large wok or frying pan on medium flame. Once the pan is warm, add 3 to 4 tablespoons of pure sesame oil. Let it heat for a few seconds so it spreads evenly across the surface. As the oil warms up, you’ll notice it releasing a nice nutty smell — this is the signature aroma of kachi ghani sesame oil, which will give your noodles a naturally rich and earthy flavor. Allow the oil to fully heat but not smoke before adding other ingredients.
Step 3: Sauté the garlic and vegetables
Add the chopped garlic into the hot sesame oil and stir for 30–40 seconds until fragrant and slightly golden. Stir continuously to prevent the garlic from burning. Once the aroma rises, immediately add the sliced bell peppers and spring onions. Stir-fry them on medium flame for about 2 to 3 minutes, keeping them moving in the pan to cook evenly. The vegetables should become slightly soft but still keep a little crunch for a better texture — this adds freshness and bite to the noodles. If you enjoy a bit of heat, you can also add 1 finely chopped green chili at this stage. It will add a subtle spicy kick to the dish.
Step 4: Add seasonings and sauces
Now add 1 tablespoon of soy sauce, 1 teaspoon of vinegar, ½ teaspoon of black pepper, ½ teaspoon of chili flakes, a pinch of sugar, and salt to taste. Stir well after each addition so that the sauces and spices coat the vegetables thoroughly. The heat will help blend the flavors into the veggies, enhancing the overall taste of the noodles. Make sure nothing sticks to the bottom of the pan by gently scraping while stirring.
Step 5: Add noodles and toss everything together
Put the boiled and drained noodles into the pan. Spread them out a bit to make tossing easier. Using a pair of tongs or a spatula, toss everything gently so the noodles mix well with the vegetables and soak in the flavors. Take your time to turn the noodles from bottom to top and side to side so all parts get equally coated. Make sure all noodles are coated with the sesame oil and sauces. Stir-fry for another 1 to 2 minutes until everything is hot and combined evenly. Be careful not to break the noodles while tossing.
Step 6: Garnish and serve
Turn off the flame once the noodles are fully mixed and hot. Sprinkle 1 teaspoon of white sesame seeds over the noodles for extra texture and a nutty flavor. Serve hot on a plate or in a bowl. The noodles are now ready to eat — full of flavor, light, and naturally aromatic with the richness of certified organic wood-pressed sesame oil. This final garnish adds a beautiful touch and a satisfying crunch to every bite.
