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8 oz Spaghetti  

2 tbsp canola oil
2 tsp. sesame seed oil 

1 med. carrots, thin slice
2oz green cabbage, thin sliced 

1/2 med. onion, lg diced
1 rib celery, diced
1/2 tsp fresh ginger, chpd  

1/3 med. green pepper, lg diced
1/3 med. red pepper, lg diced  

1/3 med. yellow pepper, lg diced
½ oz scallions, sliced 

1 tsp fresh ginger, chpd  

1 tbsp. soy sauce (light preffered) 

1 tbsp. asian chili garlic (asian grocery)  


Cook noodles in boiling water until tender, about 8 -10 minutes and drain. Rinse under cold water until cool. Shake off excess water and set aside. Heat oil in wok or frying pan. When oil is hot, add carrot, cabbage, onion and celery. Stirfry until tender (3 - 4 minutes).  


Add peppers and ginger, cook for another 2 - 3 minutes. Add to noodles. 


Add soy sauce and chili garlic mix well.  


Ideal dish to serve on a hot day.  


Serves 4 to 6. 


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