Spicy Stir-Fried Noodles

Mr. Kitchin and I have been out of town since Friday morning.  We arrived back in town this evening and I decided to whip together a dinner from remnants of last week's ingredients.  The stir-fried noodles were good, but I'll be honest and say it's not my all-time favorite recipe.

That being said, we did our grocery shopping for the week and I'm trying out some fancy recipes this week, so stay tuned!

Ingredients:

• 1 Package Rice Noodles
• 1 Package MorningStar Farms Fajita Chik'n Strips
• 2 Tbsp. Canola Oil
• 2 Tbsp. Chopped Garlic
• 2 Tbsp. Chopped Ginger Root
• 2 Carrots, Peeled and Sliced into 1/4" Rounds
• 2 Portobello Mushrooms, Sliced
• 4 Tbsp. Rice Wine Vinegar
• 2 Tbsp. Honey
• 2 Tbsp. Low Sodium Soy Sauce
• 2 Tbsp. Sriracha
• 1/4 Cup + 2 Tbsp. Water
• 2 Tbsp. Corn Starch

Directions:

• Prepare noodles according to package instructions.
• Rinse cooked noodles with cold water and set aside.
• In small sauce pan, heat water, rice wine vinegar, soy sauce, honey, and Sriracha over medium heat.
• Dissolve corn starch in 2 tbsp. water.
• When sauce starts to simmer, add dissolved corn starch and whisk to combine.
• Heat for 1 - 2 minutes, whisking, until mixture starts to thicken.
• Once thickened, remove from heat and set aside.
• Heat wok over medium-high heat.
• Once hot, add canola oil and heat for 30 seconds.
• Add garlic and ginger to wok and cook until fragrant, approx. 1 minute.
• Add mushrooms to wok and cook for 2 minutes.
• Add carrots to wok and cook for 2 minutes.
• Add chik'n strips and cook for 2 - 4 minutes until hot.
• Add noodles to wok and toss to coat.
• Add sauce to wok and toss to coat.
• Cook for 2 minutes until sauce is well distributed.
• Remove from heat and serve.