Asian Noodles

• 1 package of long noodles
• 1-2 Tbsp grapeseed oil
• 2 medium carrots, sliced
• 2 cups of snap peas
• 1 onion, cut in strips
• 1 red bell pepper, cut in strips
• 1 yellow bell pepper, cut in strips
• 1 cup of bean sprouts
• 1 can of baby corn
• 2 cups Teriyaki sauce
  
  For the Teriaki sauce:
  ½ cup soy sauce (or liquid aminos)
• 1 ½ cups cold water (for soy sauce)
• 1 ¼ cup cold water (for cornstarch)
• 1-2 tsp sesame oil
• 2 tsp grated fresh ginger
• 2 garlic cloves ground or finely chopped
• ¼ cup cane sugar
• 3 Tbsp cornstarch

Preparation:

• 1. Cook the noodles according to the package directions.
• 2. In a large skillet, add oil and use medium heat.
• 3. Lightly sauté the snap peas and carrots, then onions, corn, and peppers last.  (should not be fully cooked).
• 4. Add the cooked noodles to the lightly sauteed vegetables.
• 5. Pour in the Teriaki Sauce and mix well. Serve hot. 

For the Teriaki Sauce:

• 1. In a medium saucepan, add sesame oil and sauté garlic and ginger.
• 2. Cook for a few seconds on medium heat, then add the diluted soy sauce.
• 3. In a small bowl, mix cornstarch with water and pour mixture into pan.
• 4. Add cane sugar.
• 5. Cook for a couple of minutes until transparent and thick.

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Provided by permission of 3ABN from: www.3abn.org