This isn't your mother's stir-fry. This isn't some fly-by-night with an old packet of soy sauce tossed in for a bit of flavor. This tasty mix of vegetables and noodles is highlighted by ponzu, a tart citrus-y sauce that's balanced with a burst of Sriracha heat and a touch of sugar. The charred green beans and bell pepper add further flavor and texture to a meal that leaves all other stir-fries in the dust.
Once water is boiling, add noodles and cook until tender, 4-7 minutes.
Reserve ½ cup pasta water. Drain in a colander and rinse with cold water to stop the cooking process. Set aside.
While noodles cook, prepare ingredients.
Prepare the Ingredients
Stem, seed, remove ribs, and slice red bell pepper into ¼" strips.
Trim ends off green beans. Cut into 2" pieces.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Coarsely chop smoked almonds.
Char the Vegetables
Place a large non-stick pan over high heat.
Add 2 tsp. olive oil, red bell pepper, green beans, ¼ tsp. salt, and a pinch of pepper to hot pan and cook until charred and crisp-tender, 2-4 minutes.
Remove from burner. Transfer vegetables to plate.
Reserve pan; no need to wipe clean.
Start the Stir-Fry
Return pan to medium-high heat and add 2 tsp. olive oil, white portions of green onions, and ginger to hot pan. Cook until aromatic, 30-60 seconds.
Stir in slaw mix and cook until warmed through, 30 seconds.
Finish the Stir-Fry
Stir charred vegetables, reserved pasta water, noodles, ponzu, and sugar into pan. Add half the Sriracha and toss to coat. Taste, and add remaining Sriracha if desired.
Remove from burner.
Plate dish as pictured on the front of card, garnishing with smoked almonds and green portions of green onions. Bon appétit!