Tasty and so versatile! It really doesn’t matter what you put in it — I’ve found it’s the sauce that makes all the difference.
1 pound pasta (I used Udon noodles, a Japanese rice noodle, but you could use regular spaghetti)
2 pounds vegetables — cut for stir-fry (I used green beans, carrots, red onion, eggplant)
1 TB ginger root — minced
2 cloves garlic — minced or pressed
4 eggs, scrambled — reconstituted (or use seitan, marinated tofu, chicken, or grilled Portobello mushrooms)
1/2 cup water broth
1/4 cup soy sauce
1/4 cup dry sherry — (or non-alcoholic alternative)
1 tablespoon sugar — (or alternative)
2 teaspoons cornstarch
While the pasta cooks in a large pot of boiling water, steam-fry the stir-fry vegetables, ginger, and garlic in a large, very hot, nonstick wok or skillet. Steam-fry just until the vegetables are crisp-tender, adding the choice of protein at the end.
Mix together the water, soy sauce, sherry, sugar, and cornstarch. Pour into the pan and stir until thickened. Drain the pasta and add to the pan. Toss to mix well and serve.