Teriyaki Noodle Stir Fry From Hot Shots Café

by Suzanne Heron.

Soak 1/2 package of dry rice noodles in lukewarm water for 2o minutes, until half cooked. Strain and set aside. Sauce: Whisk together 1/4 cup sake, 1/2 cup Japanese mayo, 1/2 cup brown sugar & 1/2 cup soy sauce. Stir Fry: Heat 2-3 Tbsp vegetable oil in a wok or large fry pan on medium high. Add 2 minced garlic cloves and 1 sliced yellow onion, and cook 3-4 minutes until fragrant and soft. Add firmer veggies like julienned carrots, broccoli, baby corn (canned) and stir fry 2-3 minutes. If it seems dry add a tad more oil. Add noodles and toss. Add 2-3 cups of any other veggies (bok choi , bell peppers, zucchini, peas) and toss. Add 3/4 -1 cup of sauce and toss for 2-3 min (the noodles will go limp and absorb sauce) At the very end toss in bean sprouts and spinach if you like!

Hot Shots Café, 1924C 8th St N, Cranbrook, 250-489-2010, www.hotshotscafe.ca. This dish can have as many or as few veggies as you like. Add chicken or beef or prawns too – cook separately and add with veggies. Use Tamari for gluten-free. Enjoy!