1 pkg rice noodles
16 oz stir-fry vegetables, (1 package) frozen
For Sauce:
2 tbsp hoisin sauce
1 tsp sesame oil
1 dash ash black pepper
½ cup soy sauce
½ cup water
2 tsp cornstarch
½ cup brown sugar
Cook noodles according to package directions. Meanwhile, in a wok or large skillet add the frozen veggies and heat on medium-high heat until tender then reduce heat to medium. In a bowl mix together all the sauce ingredients, set aside.
Once noodles are done add directly into the wok with veggies then pour sauce over. Heat and continuously stir until sauce thickens making sure noodles don’t stick to the bottom of the pan. Serve and enjoy!
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