ASIAN FOODS | 111 Cook noodles in salted water until al dente (do not overcook them). Meanwhile, heat oil in a skillet or wok and sauté onion over medium heat for about 2 minutes, stirring frequently. Add ginger and garlic. Add mushrooms, carrot, red pepper, zucchini, and spices and sauté for about 5 minutes or until the veggies are softened, stirring frequently. You can add a splash of water or veggie broth to avoid burning. To make the sauce, simply combine all sauce ingredients in a medium bowl and stir with a whisk. Alternatively, add the sauce ingredients to a jar with a lid and shake. Pour the sauce into the pan and simmer for about 1 minute. Add the drained noodles and toss to combine. Cook for a further 1-2 minutes, Taste it and adjust seasonings by adding more salt/pepper/tamari/sweetener, etc. if needed. If you like it creamier, add a few spoons of peanut butter! Garnish with green onions and sesame seeds, serve, and enjoy! Store leftovers covered in the fridge for up to 3 days. NOTE: *Noodles: Use rice noodles, ramen, udon noodles, buckwheat noodles, linguine, spaghetti, etc. Veggies: Feel free to use different veggies, like broccoli and green peas. Protein: You can also add cubed tofu for additional protein. Celebrating Fern’s 60th in Maplewood New Jersey 2002
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