Egg Noodle Salad with Colorful Vegetables

Ingredients

• 200 g thin egg noodles
• 1 red bell pepper (peeled, seeded, sliced into strips)
• 1 large carrot (peeled, cut into ~5 cm long strips)
• 100 g Sugar snap peas
• 1 small can corn
• 100 g small white cabbage (cut into strips)
• 4 tbsp sesame oil
• 2 tbsp Soy sauce
• Salt
• Pepper
• 3 tbsp Lime juice

Instructions

1. 1.

   Cook noodles according to package instructions until al dente, then drain.

2. 2.

   Sauté prepared vegetables in 2 tbsp sesame oil, add ½ cup water, cover and cook for about 5 minutes. Season with salt and pepper, then quickly evaporate the liquid over high heat, stirring in drained corn.

3. 3.

   Combine remaining oil with soy sauce, salt, pepper, and lime juice; mix into noodles and vegetables, let sit briefly, then serve.