Noodle Stir-Fry

If you're in the mood for some Chinese take-out that you didn't have to go out and get, this is the dish for you. It is AMAZING. I could have eaten a pound of this myself and I know that's disgusting but for someone who never eats Chinese take-out because, well, it's Chinese take-out, this was a good at home treat. It's very simple and requires very few ingredients!

Ingredients

1 package (about 10 oz) flat rice noodles

8 tbsp soy sauce (reduced/low sodium)

2 tbsp lemon juice

1 tsp sugar

1/2 tsp cornstarch

1 tbsp vegetable oil

2 tsp fresh grated ginger

2 garlic cloves, chopped

4-5 scallions trimmed and sliced

2 tsp rice wine 

7 oz of canned water chestnuts

onion

zucchini 

(both chopped, I added these 2 veggies to the original recipe because that's what I do!)

1. Put the noodles in a large bowl filled with water and bring to a boil. Turn off burner and let stand for 4 min (or cook to package directions) until tender. Drain and rinse.

2. Mix together the soy sauce, lemon juice, sugar and cornstarch in a small bowl and set aside.

3. Heat oil in a wok and add ginger and garlic. Cook for 1 minute. Add any other veggies at this time and cook until desired.

4. Add SOME of the scallions and cook for another minute. **The recipe says to add all and stir fry for 3 min but it definitely made them too soft. If you actually like the taste of the scallions, I'd only add a few at first and then add the rest, uncooked, at the end as a garnish.**

5. Add the rice wine and then add the soy sauce mixture to the wok. 

6. Stir in water chestnuts and noodles and cook until heated through and coated with sauce!

I topped mine with cilantro and a little crushed red pepper and a couple dashes of hot sauce.