Ingredients:

• 2 tablespoons sesame oil
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 medium onion, sliced
• 1 red bell pepper, sliced thinly
• 1 medium carrot, julienned
• 1 cup broccoli florets
• 2 cups cooked ramen or egg noodles
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (or hoisin sauce for a vegetarian version)
• 1 tablespoon rice vinegar
• 1 tablespoon honey or sugar
• 2 teaspoons chili paste (optional for heat)
• 2 green onions, chopped (for garnish)
• Sesame seeds for garnish

Instructions:

1. Prepare the Noodles:

   • Cook the noodles according to the package instructions. Drain and set aside.

2. Stir-Fry the Vegetables:

   • Heat the Platinum Flex Pan over medium-high heat.
   • Add sesame oil and let it heat up. Then, add the garlic and ginger, sautéing for about 30 seconds until fragrant.
   • Add the onion, bell pepper, carrot, and broccoli. Stir-fry the vegetables for about 5-7 minutes or until tender-crisp.

3. Combine the Sauce:

   • In a small bowl, mix soy sauce, oyster sauce, rice vinegar, honey (or sugar), and chili paste (if using).

4. Stir-Fry the Noodles:

   • Add the cooked noodles to the pan with the vegetables, tossing to combine.
   • Pour the sauce over the noodles and vegetables. Stir well, making sure everything is coated and heated through for about 2-3 minutes.

5. Garnish and Serve:

   • Top with chopped green onions and a sprinkle of sesame seeds. Serve hot.

This recipe is quick, flavorful, and makes use of your Platinum Flex Pan’s ability to evenly heat and stir-fry ingredients with ease, ensuring every bite has great texture and flavor. Enjoy