1/4 c. soy sauce
2 T. rice vinegar
2 T. brown sugar
1/2 tsp. sesame oil
2 cloves of garlic, minced
grated fresh ginger to taste, I used about an inch
1/2 tsp. crushed red pepper flakes
1 T. corn starch
2 T. water
2 cups chopped vegetables-I used frozen broccoli, snap peas and carrots
water chestnuts
And anything else you want to add!
8 oz. Chinese noodles
1 T. peanut oil
Mix all of the sauce ingredients in a bowl.
Cook the noodles according to package directions.
In a skillet heat the peanut oil. Add the vegetables and stir fry until cooked, but still crisp.
Give the sauce a stir and add all at once to the vegetables. It will thicken quickly.
Add the noodles. Heat through.