Noodl Ba Sooya Va Felfel (نودل با سویا و فلفل) — Persian Soy and Pepper Noodles

• 120 gSoy granules (dry) (rehydrated and squeezed dry)
• 600 mlBoiling water (for soaking soy granules)
• 2 gSalt (for soaking water)
• 30 mlNeutral oil (such as sunflower or canola)
• 200 gOnion (finely sliced)
• 20 gGreen chilies (thinly sliced; remove seeds for less heat)
• 220 gBell pepper (thinly sliced (any color or mixed))
• 200 gMushrooms (sliced (button or cremini))
• 300 gTomatoes (grated or finely chopped)
• 2 gBlack pepper (freshly ground)
• 320 gMeat-flavored instant noodles (4 blocks; use noodles plus seasoning sachets)
• 4 sachetInstant noodle seasoning sachets (from the noodle packs; add gradually to control salt)

Instructions

1. 1

   Rehydrate the soy granules: place soy granules in a heatproof bowl and pour over 600 ml boiling water mixed with 2 g salt. Stir, then soak 10 minutes. Drain through a fine sieve and press firmly with a spoon, then squeeze by hand until very dry; this prevents a watery sauce.

2. 2

   Start the stir-fry base: heat 30 ml neutral oil in a wide skillet over medium-high heat. Add sliced onion and cook 6–8 minutes, stirring often, until soft and lightly golden at the edges. Add sliced green chilies and cook 30 seconds to bloom their aroma without burning.

3. 3

   Cook the vegetables: add bell pepper and mushrooms to the skillet. Stir-fry 5–7 minutes over medium-high heat until mushrooms release their moisture and it mostly evaporates, and peppers soften but still keep some bite. Keep the pan hot so the vegetables sear rather than steam.

4. 4

   Brown the soy granules: add the rehydrated, well-squeezed soy granules to the skillet. Cook 4–5 minutes, stirring and pressing into the pan to encourage browning. This step deepens the savory flavor and keeps the final dish from tasting bland or overly tomato-heavy.

5. 5

   Build the tomato sauce: add grated tomatoes, 4 g salt, and 2 g black pepper. Reduce heat to medium and simmer 6–8 minutes, stirring every minute, until the tomatoes thicken and coat the soy and vegetables. Taste now; remember the seasoning sachets will add more salt later.

6. 6

   Cook the noodles: bring 900 ml boiling water to a strong simmer in a pot. Add the instant noodle blocks and cook 2–3 minutes, separating strands with chopsticks or tongs. Drain well, leaving the noodles slightly undercooked; they will finish in the sauce without turning mushy.

7. 7

   Combine and season: add drained noodles to the skillet and toss over medium heat for 1–2 minutes until evenly coated. Sprinkle in the seasoning sachets gradually (start with 2 sachets), tossing and tasting after each addition. Cook 30–60 seconds more until glossy and well mixed, then serve hot.