Stir Fried Noodles

Ingredients

• 1 -- 2 lb. package prepared Miki noodles (or Yakisoba, etc.)

• 2 c. cooked, chopped/shredded meat (chicken thighs or breasts, beef, pork)

• 2-3 c. raw vegetables: Options --1 thinly sliced carrot, 1 diagonally sliced celery stalk, 1 small head of broccoli cut into small florets, 2 sliced baby bok choy heads, 1/2 thinly sliced red pepper, handful of snow pea pods, 1/2 thinly sliced onion

• 2-4 TB oil

• 2x Spicy Tangy Asian Sauce recipe

• Toppings: Options -- peanuts, chopped cilantro, fried shallots, sesame seeds, pickled cucumbers

Directions

1. In a large skillet or wok, heat 2 TB of oil over medium-high heat. Add the vegetables and stir fry for 3-4 minutes until softened.

2. Add the cooked chopped meat to the vegetables. Toss several times to reheat the meat. Add about half of the Spicy Tangy Asian Sauce to the mixture and toss to coat. Remove the meat and vegetables to a dish and cover with foil to keep warm.

3. Wipe out the skillet if needed. Add 1-2 TB of remaining oil and heat over medium heat. Add the prepared Miki noodles, separating them gently as you add them to the pan. Warm the noodles for a few minutes, turning occasionally so they don't stick. Add the remaining Spicy Tangy Asian Sauce and toss to coat the noodles.

4. Add the meat and vegetable mixture back to the pan with the noodles and toss to incorporate everything together. Turn off the heat and remove the noodle mixture to the dish.

5. Top with peanuts, cilantro, or whatever sounds good. Serve immediately.