Spicy Sweet Asian Pan Noodles

Serves 4 modestly, 3 generously, or 2 people who just want to stuff their faces.

Noodles and such

1-8 oz. package KAME Chinese Plain Noodles

2 tbsp vegetable oil 1 medium carrot, julienned3-4 scallions, thinly sliced, greens separated from the whites8 oz. fresh mushrooms of your choice (I like shiitake), sliced
1 c fresh broccoli broken into medium-small florets (about 1 large stalk)

4 oz. fresh bean sprouts
1 lime, cut into wedges
1/2 bunch fresh cilantro (leaves only)

Sauce

½ c soy sauce**, tamari, or Bragg's Aminos

1 tsp sesame oil

2 tbsp red curry paste
2 tsp toasted sesame seeds
2 cloves garlic - minced
½ t black pepper
½ t dried oregano
¼ - ½ tsp Sriracha or sambal, to your taste

2-4 tbsp brown sugar, to your taste

First:

Combine all of the sauce ingredients in a small sauce pan over medium-high heat; stir to combine. Bring to a boil, reduce heat, and let simmer for 3-5 minutes until slightly thickened. Set aside.

Then:
Cook the noodles according to the package directions. Drain and rinse with cold water to stop further cooking. Set aside. 

Next:

In a large non-stick skillet or wok over high heat, stir fry the mushrooms and scallion whites for about a minute, until slightly softened and starting to brown slightly. Add the carrots and broccoli and stir fry for another 1-2 minutes, or until tender-crisp to your liking.  

Finally:

Add the noodles and sauce to the pan with your veggies, toss to coat everything in the sauce and re-warm the noodles. . 

Serve:
Plate your noodles and top with raw bean sprouts, cilantro leaves (if desired), and a squeeze of fresh lime juice.

Make it your own:
Up the protein by topping with slices of grilled pork, steak, or chicken breast. Or toss in some extra-firm tofu cubes or seitan strips** while stir frying the veg. 

**Not gluten-free friendly