Sweet Soy Stir-Fried Noodles with Peppers

Method

1. 1

   Step 1: Combine 6 tablespoons of the soy sauce, the brown sugar, star anise and smashed garlic with 2 tablespoons of water in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves.

2. 2

   Step 2: Lower the heat and simmer gently for 6 to 8 minutes, until reduced by about a third and bubbling in large, slow blisters. Pull out the star anise and garlic; the glaze thickens to warm-honey consistency as it cools, so take it off before it looks thick.

3. 3

   Step 3: Cook the noodles in boiling water until just shy of tender, drain, rinse briefly and shake dry. Toss with 1 tablespoon of the oil and spread them on a tray for a few minutes so the surface dries.

4. 4

   Step 4: Heat the remaining oil in a wok over high heat until it smokes lightly. Stir-fry the onion and red pepper for 2 minutes, then add the zucchini and minced garlic and cook 2 minutes more, until the vegetables are charred at the edges but still crisp.

5. 5

   Step 5: Add the noodles, the remaining 2 tablespoons of soy sauce, the vinegar, white pepper and 2 tablespoons of the glaze. Toss over high heat for 2 to 3 minutes, letting the noodles sit still for 20 seconds at a time so a few strands crisp against the wok.

6. 6

   Step 6: Turn off the heat, add the sesame oil and toss once. Pile into a serving dish and drizzle generously with more sweet soy glaze in thin lines across the top.

• #vegan
• #dairy-free
• #weeknight