1 (14 ounces) package of KA-ME Stir Fry Noodles (or udon noodles of choice)
2 cloves garlic, minced
1 white onion, cut into thin slivers
16 oz mushrooms, sliced
12 oz Boca Original Crumbles, or 2 cups cooked brown lentils, or 7 oz baked or grilled tofu (cubed) (optional)
1/2 cup fresh Thai basil leaves

YAKI NOODLE SAUCE:

4 tablespoons apple cider vinegar
4 tablespoons soy sauce (or Tamari)
2 tablespoons Maple syrup
2 tablespoons Mirin
1 teaspoon rice vinegar
2 tablespoons vegan Worcestershire sauce

PREPARING THE NOODLES:

Remove the noodles from the package and make two slits with a knife in each package. Then, microwave both for 30 seconds. Remove the noodles from the bag and place them in a colander and rinse with water, carefully pulling the noodles apart with your hands. Set aside.

SAUTEEING THE VEGETABLES/MAKING THE SAUCE:

Whisk all the sauce ingredients together and set aside. Using a Wok or large deep skillet with thick edges, sauté the garlic and onion until the onion is translucent.

Next, add the mushrooms and sauté until the mushrooms are browned Add protein choice, and sauté until cooked through (or skip this step if not using protein).

Add the drained noodles and toss for 1 minute, then pour in the sauce, and cook for 1 more minute.

Serve with Thai basil as a garnish.

Submitted by: kathys vegan kitchen