Asian Stirfry Noodles


2 tbsp dark soy sauce
1 tbsp light soy sauce
1 tsp sesame oil
1 tsp sugar

1 garlic clove, minced
150-200 g fresh Asian noodles
1 tablespoon sesame oil
3 green onions, chopped (separate white and green parts)
2-3 cups jchopped vegetables (i.e. carrots, red peppers, cabbage, bok choy, mushrooms, broccoli)
1-2 tablespoons mirin


Mix soy sauces, oil and sugar well. Set aside.

Cook noodles in boiling water per instructions. Drain and set aside.

In a hot wok, saute garlic in sesame oil then add white part of onions and vegetables. Stir fry until cooked but still with some crunch.

Pour in mirin to deglaze wok, then add cooked noodles and half the sauce.

Toss well and add more sauce as needed. Sprinkle green onions.