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Boil your noodles according to the instructions on the package and set aside about a 1/4 cup of the starchy water when draining.
Wash and cut your bok choy, broccoli, cabbage and green beans so that they all have a similar size and shape.
Slice your bamboo shoots into approximately 2x2cm cubes (1"x 1"). Try to ensure all pieces are roughly the same size.
Finely chop your chili pepper, garlic and onion.
Cut and squeeze your lime so you can use the juice later.
Toast peanuts on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
Heat vegetable oil in a pan and add chili pepper, garlic and onion, and fry at lower temperature for several minutes.
Turn up the heat to medium and add Cabbage to your pan and fry for 5 minutes.Then add Broccoli and fry for 5 minutes.Finally, add Bamboo Shoots, Bean Sprouts, Bok Choy and Green Beans and fry for 5 extra minutes.
Turn off the heat, and add lime, soy sauce and teriyaki sauce to your pan and mix.
Add your reserved starchy water from noodles to the frying pan and bring to a boil to thicken the sauce. Add salt and pepper to taste.
Add your cooked noodles to your pan and mix until evenly coated. Serve and enjoy warm.