3 green onions, chopped (separate green parts from white parts – you’ll use both separately)
2–3 cups julienne cut or chopped vegetables like carrots, red peppers, cabbage, bok choy, mushrooms, or broccoli
1–2 tablespoons mirin
Directions
Shake all of the sauce ingredients together in a jar.
Cook Noodles, drain and set aside
Cook the protein, cut into pieces and set aside
Heat the sesame oil in a large wok or skillet. Add the vegetables to the hot pan. Stir fry until fork-tender, about 5 minutes. Add the mirin to loosen the browned bits up off the bottom of the pan. Add the cooked noodles, protein and about half of the sauce – toss around in the hot pan to combine. Add more sauce if needed (I usually gauge the amount of sauce I want by the color of the noodles – you want a medium brown color, not too light, not too dark). Serve topped with remaining green onions!
