EGG NOODLES - ORIENTAL SEASONING

Makes: 4 Servings

4 oz Medium or Wide Egg Noodles, uncooked
1/4 cup water
2 tbsps low-sodium soy sauce
1 tsp vinegar
1 tsp sugar
1 tsp cornstarch
1 tbsp vegetable oil
2 scallions, trimmed and thinly sliced
1 clove garlic, finely chopped
½ tsp dried ginger
1/4 lb snow peas, trimmed

1. Prepare egg noodles according to package directions.
2. While egg noodles are cooking, stir in water, soy sauce, vinegar, sugar and cornstarch together in a small bowl until the sugar and cornstarch are dissolved.
3. Set aside.
4. When noodles are done, drain well.
5. Heat the vegetables oil in a wok or large, deep skillet over high heat.
6. Add the scallions, garlic and ginger and stir until the garlic and ginger are fragrant, about 15 seconds.
7. Add the snow peas and toss just until they begin to change colour, about 10 seconds.
8. Add noodles and toss with the seasoned oil.
9. Stir in the soy sauce mixture and pour all into the wok.
10. Stir well until the sauce is thickened and the noodles are evenly distributed.
11. Transfer immediately to a serving dish.
12. Serve hot.