Chili and Lime Pan-Fried Shanghai Noodles with Soy-Ginger Glaze

Method

1. Cook noodles according to package instructions, drain, and set aside.
2. Heat 1 tbsp oil in a large skillet over medium heat.
3. Add broccoli and carrots, stir-fry 3-4 minutes until tender-crisp.
4. In a small bowl, mix soy sauce, rice vinegar, sesame oil, garlic, ginger, and water.
5. Add noodles to the skillet, pour sauce over, and toss to coat.
6. Sprinkle chili flakes into the skillet during preparation, after adding noodles and sauce, and toss with lime juice.
7. Cook 2-3 minutes until noodles are slightly crispy and golden.