Gingery Snow Pea Noodle Stir-Fry

🥘 Ingredients

• black pepper
  1 pinch
• butter
  1 tbsp
• carrots
  2 medium
• crispy fried onions
  ¼ cup
• garlic powder
  1 tsp
• ginger
  2 in
• lo mein noodles
  6 oz
• rice wine vinegar
  2 tbsp
• salt
  1 pinch
• scallions
  3 stalks
• snow peas
  6 oz
• soy sauce
  2 tbsp
• sweet Thai chili sauce
  2 tbsp
• vegetable oil
  1 tbsp
• vidalia onion paste
  1 tbsp
• water
  ¼ cup
• zucchini
  1 medium

🍳 Cookware

• large pot
• large pan
• small bowl

1. 

   1

   carrots zucchini scallions snow peas ginger lo mein noodles garlic powder sweet Thai chili sauce vidalia onion paste rice wine vinegar soy sauce crispy fried onions butter salt black pepper vegetable oil water

   carrots: 2 medium, zucchini: 1 medium, scallions: 3 stalks, snow peas: 6 oz, ginger: 2 in, lo mein noodles: 6 oz, garlic powder: 1 tsp, sweet Thai chili sauce: 2 tbsp, vidalia onion paste: 1 tbsp, rice wine vinegar: 2 tbsp, soy sauce: 2 tbsp, crispy fried onions: ¼ cup, butter: 1 tbsp, salt: 1 pinch, black pepper: 1 pinch, vegetable oil: 1 tbsp, water: ¼ cup
2. 

   2

   Wash and dry all produce. Trim, peel, and halve carrots lengthwise; cut on a diagonal into ¼-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger. Trim and halve zucchini lengthwise; cut on a diagonal into ¼-inch-thick half-moons. Trim and remove strings from snow peas.
3. 

   3

   Bring a large pot of water to a boil. Add lo mein noodles to the pot. Cook, stirring occasionally, until al dente ⏱️ 6 minutes . Reserve ½ cup noodle cooking water, then drain and set aside.
4. 

   4

   While noodles cook, heat vegetable oil in a large pan over medium-high heat. Add carrots, scallion whites, and ginger; cook, stirring occasionally, until just starting to soften ⏱️ 2 minutes . Increase heat to high. Add zucchini and snow peas to the pan. Season with salt and pepper. Cook, stirring occasionally, until veggies are tender ⏱️ 4 minutes .
5. 

   5

   Meanwhile, in a small bowl , combine sweet Thai chili sauce, vidalia onion paste, half the rice wine vinegar, half the soy sauce, and ¼ cup water.
6. 

   6

   Stir garlic powder into the pan with veggies. Add drained noodles, the chili-soy sauce mixture, and butter. Cook, tossing, until butter has melted and everything is coated and saucy ⏱️ 45 seconds . If needed, add reserved noodle cooking water a splash at a time until everything is thoroughly coated in sauce. Taste and season with remaining soy sauce if desired.
7. 7

   Divide stir-fry between shallow bowls; top with crispy fried onions and scallion greens. Serve.