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
(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.