Veggie Noodle Stir Fry

This recipe was adapted from Our Best Bite's Quick and Easy Noodle Stir Fry.

Ingredients:

• 6 to 7oz. whole wheat thin spaghetti
• 2 Tb. soy sauce
• 1 1/4 Tb. brown sugar
• 1 1/4 Tb. rice vinegar
• 1/2 Tb-1 Tb Sriracha chili sauce (depending on how spicy you want it)
• 1/2 Tb sesame oil
• 1/2 red onion, sliced
• 2 cloves of garlic, minced
• 2 tsp. ginger powder
• 1/2 red bell pepper, sliced
• 1 6 oz pkg snow peas, cut in half
• 1 yellow squash, julienned (a zucchini would work here too)

Directions: 

1. Bring water to a boil and cook the noodles. When the noodles are done, drain them and toss in 2-3 teaspoons of olive oil.
2. Mix soy sauce, brown sugar, rice vinegar, Sriracha chili sauce, and sesame oil. Set aside.
3. While noodles cook, heat 1-2 Tb. olive oil in a large skillet over medium high heat. When hot, add the onions, garlic, and ginger. Stir to coat the onions with the ginger. Stir fry 1-2 minutes.
4. Add the snow peas, stir to coat with ginger, and stir fry another 30 seconds or so.
5. Add the yellow squash and bell pepper, stir to coat with ginger, and stir fry for another minute. 
6. Add the noodles and mix well. Restir the sauce mixture and pour on the noodles and veggies. Stir to coat.
7. Serve immediately. Serves 2-4.

Notes about this recipe:

1. Stir fry recipes work best when ALL of your ingredients are chopped and ready, and the sauce is mixed and ready to go. You don't want your veggies getting soggy, which is why you only cook each ingredient for about 30 seconds before adding the next. Having everything ready allows this process to go smoothly and to have crisp tender veggies in your stir fry.