1/2 pound spaghetti noodles
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.
- 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.
- In a small bowl, mirin, chicken broth, soy sauce, sesame oil, ground ginger, garlic, sriracha and cornstarch. Then set the sauce aside.
- 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.
- 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.