1/2poundspaghetti noodles(or udon, rice, or other long noodle)
1poundpeeled shrimp(or thinly sliced chicken, pork, or beef)
1head broccolicut into florets*
1onioncut in half and sliced*
1sweet red peppercut into 1 to 2-inch slices*
1teaspoongrated gingeror 1/2 teaspoon dried ginger, but add to the sauce if not using fresh
1/3cupchicken or beef broth
2teaspoonsarrowroot or cornstarch
1/2 to 1teaspoonSriracha sauceto taste
1-2tablespoonspeanut oil for stir-fryingor other high-smoke point oil like expeller pressed sunflower oil
Sesame seeds for garnish
Cook noodles according to manufacturer's directions. Heat oven to 400 degrees. Prepare a large baking sheet with a silicone liner, parchment, or even tin-foil in a pinch.
While noodles are cooking, prepare meat or seafood and set aside (when using meats, I will usually season them after cutting with soy sauce or just a bit of salt and pepper).
Trim and cut all the vegetables, garlic and ginger and set aside.
In a 1-cup glass measure, combine the remaining ingredients, except peanut oil, and whisk well to make sure the arrowroot/cornstarch is dissolved.
Shape and bake the noodle pillows:
Drain noodles, return to pot, add 1 tablespoon sesame oil and stir well to coat all the noodles. Use tongs or a pasta server to scoop out noodles and place on baking sheet in 4-5 rounded shapes, dividing evenly. Adjust noodles so that most of the ends are pushed into the circles (not only does it help the shape, but loose ends burn easier).
Place in oven and bake for 15-18 minutes or until browned on the outside of the noodle circles, rotating the pan at the halfway mark.
Make the stir-fry:
Meanwhile, heat a wok or heavy skillet over high heat, add 1 tablespoon peanut oil and 1 minced garlic clove, let it warm, and then add the seafood/meat. Stir-fry until cooked through and opaque - about 2-3 minutes, depending on the thickness (shrimp will be done when it turns pink). Remove to a clean plate.
Heat another tablespoon of peanut oil and add onion; stir-fry 1 minute before adding remaining garlic and ginger. Add the next hardest vegetable (broccoli in this case, but could be carrots, cauliflower, etc.) and cook another minute. Add red pepper and mushrooms (or other vegetable that needs only light cooking: cabbage, pak choi, snow peas...) and cook another couple minutes until everything looks bright and crisp-tender.
Working quickly, add the cooked meat/seafood back to the pan, give the sauce a stir and then pour it over the contents of the pan. Stir well over the heat to incorporate everything together and thicken the sauce, leaving the stir-fry nicely coated. Remove from heat.
Place a noodle pillow on each plate and top with an even portion of the stir-fry. Sprinkle sesame seeds over the top and serve - preferably with extra Sriracha sauce, if you're anything like us!
*Use whatever vegetables you like or have available, aiming for 4-6 cups of cut vegetables total.