Hunan-style Orange "Beef" and Asparagus Stir-fry

Ingredients

 * 8 oz Asian wheat or rice noodles
 * 12 oz soy “steak” strips
 * 5 tbsp cornstarch
 * ¼ cup low-sodium soy sauce
 * 2 tsp minced garlic
 * 2 tbsp sugar, or to taste
 * 1½ cups vegetable stock
 * 2 tsp sesame oil
 * 2 tsp minced ginger
 * 2 tbsp vegetable oil or more if needed
 * 1 lb asparagus, trimmed and cut into 2-inch lengths
 * 3 dried red chiles, optional
 * grated zest 1 large orange (about 2 tbs.)
 * 1 bunch scallions, trimmed and cut into 2-inch lengths

Directions

 * 1) Bring pot of water to a boil over high heat, and cook noodles until tender, about 8 minutes.
 * 2) Drain, rinse and drain again. Set aside.
 * 3) Toss “steak” with 3 tablespoons cornstarch. Set aside.
 * 4) Meanwhile, mix together soy sauce, garlic, sugar, vegetable stock, sesame oil, remaining cornstarch and ginger. Set aside.
 * 5) Heat 2 tablespoons oil in large skillet or wok over medium-high heat.
 * 6) When hot, stir-fry “steak” strips for about 2 minutes.
 * 7) Add and stir-fry asparagus and chiles, if using, for 30 seconds.
 * 8) Add soy sauce mixture all at once, and continue cooking until sauce thickens and asparagus turns shiny and tender.
 * 9) Return “steak” to pan, add orange zest and stir-fry 2 to 3 minutes more.
 * 10) Remove from heat.
 * 11) Arrange noodles in serving bowl or on platter, and top with stir-fry. Garnish with sliced scallions, and serve.