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.