1/2 pound spaghetti noodles

What you’ll need

2 tablespoons mirin rice wine
1/4 cup chicken broth
2 tablespoons soy sauce
2 teaspoons toasted sesame oil
1 teaspoon cornstarch
2 teaspoons ground ginger
2 cloves garlic, minced or put through a press
Sriracha to taste
2 tablespoons vegetable oil, divided
1 medium onion, halved lengthwise and thinly sliced
2-3 carrots, thinly sliced
1 cup broccoli florets
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
1 to 1 1/4 pounds skinless, boneless chicken breast, cut into bite-size strips
**You could substitute any protein for the chicken – pork, beef, shrimp as well as add/subtract whatever veggies you prefer – mushrooms, green onions, spinach, baby corn, water chestnuts, etc.

DIRECTIONS

1. Cook the noodles according to the package directions until just tender. Drain out the water. Rinse the noodles with cold water, drain them well, and then set them aside.
2. In a small bowl, mirin, chicken broth, soy sauce, sesame oil, ground ginger, garlic, sriracha and cornstarch. Then set the sauce aside.
3. Heat 1 tablespoon of the vegetable oil in a large wok or nonstick skillet over medium-high heat.  Stir-fry the onion & carrots 5 to 7 minutes, or until charred and caramelized. Add the broccoli and stir-fry until tender. Remove vegetables to bowl.  Now add the zucchini & squash and stir-fry the for 3-4 minutes, or until tender crispy, then transfer to bowl with rest of veggies.
4. Heat the remaining tablespoon of oil in the pan. Add chicken and stir-fry it until it’s no longer pink, about 3 to 4 minutes. Add the cooked noodles, vegetables, and sauce to the pan. Turn the heat down to medium. Using tongs, lightly toss the mixture until heated through, about 3 minutes.

Good stuff!