Ingredients

The following ingredients have 4 Servings
  • 1/2 cup Low Sodium Vegetable Broth ( )
  • 3 Tbs Low Sodium Soy Sauce ((divided))
  • 1 Tbs Mirin ((or white wine))
  • 2 tsp Brown Sugar
  • 1 tsp Cornstarch
  • 3 Tbs Ginger ((minced))
  • 1/2 tsp Chili Garlic Paste
  • 1/2 pkg Thai Kitchen Rice Noodles
  • 1 pkg Frozen Stir Fry Veggies ((16oz))

Instruction

  • Fill pasta pot halfway with cold water and set to boil.
  • Once water comes to a boil, turn off heat and add noodles and veggies.
  • Set timer to 10 minutes.
  • In a small bowl, whisk together broth, 2 Tbls soy sauce, wine, sugar, cornstarch mixture, and vinegar. Set aside.
  • Peel and mince ginger and add to small saucepan with 1 Tbl soy sauce and chili paste
  • Simmer until softened and then add in remaining sauce ingredients.
  • Simmer until thickened and then pulse in blender until liquefied.
  • Drain noodles and veggies and return to pan.
  • Stir in sauce and serve.