Chinese Noodle Bowl

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.