Sticky Asian Noodles

Cook 4 oz (116 g) dry noodles (rice noodles, udon, or ramen) according to package directions until al dente. For rice noodles, soak in boiling water (off heat) for 5–10 minutes or boil 3–5 minutes; for ramen, boil 2–3 minutes; for dried udon, boil 8–12 minutes. Drain, rinse briefly with cold water to prevent sticking, and set aside to yield ~3.5 cups cooked.

Place textured vegetable protein in a bowl and cover with 1/2 cup hot water. Let sit for 5–10 minutes until soft. Drain any excess water if needed.

In a large nonstick pan or wok, add a splash of water, then sauté garlic, ginger, and the white part of the green onions over medium heat for 2 minutes.

Add broccoli, bell pepper, and carrots. Stir-fry with a little more water as needed to prevent sticking. Cook for 5 minutes or until just tender.

Stir in the rehydrated TVP and cook for 2 minutes to absorb flavor.

Whisk together the sauce ingredients in a bowl. Pour over the pan mixture and stir gently until it thickens and everything is coated—about 2 minutes.

Toss in the cooked noodles and stir until fully combined and heated through.

Plate, garnish with green onions, sesame seeds (optional), and enjoy warm!