easy asian fried noodles

basically, it’s lunch time, and this is what i am craving. this “recipe” leaves a lot of room for improv, experiment!
1 pack Japanese Udon Noodles
LOTS of crushed Fresh Ginger or 2 tbs ginger powder
3 cloves garlic to your liking
1 or more TBS Chili paste (ideally Sriracha, Korean red chili paste would work too..Gochujan)
3 TBS honey
1/4 cup Soy sauce
1/2 cup portions of assorted frozen or fresh veggies (broccoli, peas, lettuce, bok choi, baby corn)
1/2 cup frozen shrimp– or cubed tofu
 optional: 1 TBSP of other sauces ie fish or oyster if you like fishy flavors.

 garnish: crushed peanuts or sesame seeds and finely chopped green onions.
instructions:
cook noodles three minutes less than directed. rinse, drain and transfer to a pot or skillet heated with 1 tbs oil, and heat on medium for 30 seconds or so.
while noodles are boiling, combine soy sauce, honey, chili paste, ginger, garlic, other sauces and mix well– taste to make sure you like it– it will be very salty. i always add more chili..
when noodles are warmed again throw in sauce and mix well. after one minute, add vegetables, shrimp tofu, and let cook down, stirring all the long. if the veggies are frozen that’s fine, they’ll defrost.  the sauce will start to thicken and coat the noodles beautiful. continue to stir fry for about 10-15 depending on the heat, and how much you want the sauce to absorb. *** test the noodles to make sure they are done– removing them from the boiling water earlier keeps them from getting mushy while frying, but you also don’t want undercooked noodles! frying the noodles for a few seconds before really makes a difference. DE. lish.
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