Recipe courtesy of Ree Drummond
Episode: Kit and Caboodle
Save Recipe Print
Total:
30 min
Active:
30 min
Yield:
8 servings
Level:
Easy
Total:
30 min
Active:
30 min
Yield:
8 servings
Level:
Easy

Ingredients

Noodles:
Stir-Fry:

Directions

Watch how to make this recipe.

For the noodles: Bring a pot of water to a boil. Cook the spaghetti in the boiling water according to the package instructions. Drain, then drizzle with some sesame oil and a little soy sauce in a large bowl and toss.

For the stir-fry: While the noodles are cooking, mix together the soy sauce, sherry, brown sugar, cornstarch, sriracha and ginger in a bowl. Set aside.

Heat the peanut oil in a large skillet over medium-high heat. Add the onion and bell peppers and cook, stirring, for 2 to 3 minutes. Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously. Add the zucchini and stir it around, cooking it for 2 minutes more. Add the baby corn and broccoli and cook for a couple of minutes.

While the veggies are still firm, pour in the sauce. Stir the veggies in the sauce and cook until the sauce is very thick, 1 to 2 minutes more. If it needs to be a little saucier, pour in 1/4 to 1/2 cup hot water and splash in a little more soy sauce.

Serve the stir-fry over the noodles with a sprinkling of sesame seeds and some slice green onions.

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