Sweet and Spicy Stir Fry Noodles

• servings: 2 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

1/3 cup water

1/3 cup soy sauce or tamari, I like to use low sodium

1/4 cup pure maple syrup

1 tablespoon toasted sesame oil

1-2 cloves garlic, finely grated

1 teaspoon finely grated ginger

Chili crunch or chili paste, as much as you like. I used about 1 tablespoon of chili crunch

1 1/2 teaspoons cornstarch or arrowroot starch

1 teaspoon toasted sesame seeds

1 lb 5 oz stir fry noodles*

Optional additions: fresh cilantro and green onion

Directions

To a medium sized bowl, or jar, add the water, soy sauce, maple syrup, toasted sesame oil, ginger, garlic, toasted sesame seeds, chili crunch and corn starch. Mix sauce well, until corn starch has been dissolved.

If you need to pre-cook your noodles, do that at this time. For rice noodles, I like to drain and then rinse under cold water before adding them to the sauce.

Heat a large skillet over medium heat and pour in the sauce. Next, add in your noodles and mix sauce and noodles together as best as you can. If you are using a pre-cooked noodle, like I did, you may want to cover with the lid for a minute or two to help the noodles warm up so they are easier to break apart. Use a spatula, or some tongs, to help loosen up the noodles and then cook them with the sauce for another minute or two, until the sauce is thickened and coating the noodles.

Garnish noodles with extra chili crunch, toasted sesame seeds and fresh herbs, if desired. Enjoy by themselves or with a side or veggies or protein.

Nutrition

• Serving Size: 1/4
• Calories: 529
• Total Fat: 5.3 g
• Saturated Fat: 0.8 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 768.3 mg
• Total Carbohydrate: 108.6 g
• Dietary Fiber: 1.9 g
• Total Sugars: 13.1 g
• Protein: 8.4 g