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