Stir-Fried Noodles with Vegetables (WFPBNO)

I had a package of Lo Mein Noodles in the pantry that I was wanting to use/try. I looked around to see what I had in the freezer/frig and came up with this delicious stir-fry. This is a pretty quick meal to make; I think it was about 30 minutes. Be sure to get your water on to boil before you begin cooking. Also, be sure to prep all your ingredients since stir-fries come together so fast. Let me know if you tried this or if you used different veggies.  Feel free to sub out any of the vegetable for ones you have on hand.

Sauce:

• 1/3 cup low-sodium soy sauce
• 1/3 cup vegetable broth
• 1/4 cup maple syrup
• 2 teaspoons fresh ginger, grated
• 2 cloves garlic, minced
• 2 teaspoons cornstarch

Stir-Fry:

• 1 8-ounce package wide Lo Mein Noodles
• 1/2 sweet onion, thinly sliced
• 1 package edamame peas cooked according to package directions (I didn't have shelled ones, so I microwaved them, let them cool a bit and shelled them)
• 1 cup 1-inch pieces asparagus
• 1/2 cup carrots, shredded (pre-shredded)
• 1/2 cup baby bella mushrooms, sliced
• Fresh black pepper
• Sesame seeds

Be sure to get that water started for the pasta before you begin. Saute the onion in a couple of tablespoons water in a non-stick skillet. Cook for 3-4 minutes until soft.

Add the remainder of the vegetables to the skillet. Toss occasionally and add more water, a tablespoon at a time, if needed.

All all of the sauce ingredients to a small sauce pan. Cook over medium heat about 5 minutes until it has thickened. Set aside.

After cooking the vegetables for a few minutes (don't overcook them). Add the Sauce; cook about 2 more minutes until it's hot. 

Add the noodles and gently toss until everything is coated in the sauce.

Serve with black pepper and black sesame seeds.

Enjoy!!!!