This is so delightful, I could savor it endlessly without ever growing weary.

Servings: 4

8 oz ramen or egg noodles
1 tablespoon vegetable oil
1 cup carrots, julienned
1 cup green bell peppers, sliced
1 cup purple cabbage, shredded
1/2 cup teriyaki sauce
2 green onions, sliced
1 tablespoon sesame seeds

Cook the noodles according to package instructions, then drain and set aside.

In a large skillet or wok, heat the vegetable oil over medium-high heat.

Add the carrots, green bell peppers, and purple cabbage to the skillet, and stir-fry for about 5 minutes until the vegetables are tender-crisp.

Add the cooked noodles to the skillet and pour in the teriyaki sauce. Toss everything together until the noodles and vegetables are well coated in the sauce.

Continue to stir-fry for another 2-3 minutes, allowing the flavors to meld together.

Remove from heat and garnish with sliced green onions and sesame seeds before serving.