1 teaspoon fresh garlic, minced
2 tablespoon fresh ginger root, slivered
3/4 cup carrots, match-stick sliced
soy or tamari to taste (2-4 Tbs)
broth, water or wine to saute with (1/4 cup or so)
1/2 cup green onion, sliced
1/2 cup dry sherry, rice or white wine or water
1/2 cup veggie
1 teaspoon cornstarch
6-8 drops toasted sesame oil
Put your water on to boil for the noodles. Prepare your garlic, ginger, carrots and onion and set aside. Combine sherry (or other liquid) with the broth and cornstarch and set aside. Hopefully your water is boiling by now so you can cook your noodles while you saute your veggies.
In a medium pan saute the garlic, ginger and carrots with soy sauce and broth (water or vegan wine)over moderate heat for 4 min. If liquid evaporates add enough to keep from burning. After 4 min. add green onion and saute 2-3 min more.
Add reserved liquid and cornstarch and cook for 2-4 minutes more. Add sesame oil and remove from heat. Check noodles for doneness, drain well and toss with your sauce.
You can throw in some mung bean sprouts or sliced cucumber or just about anything else you want.