25min · 13 servings SAUCE ▢4 cloves garlic chopped ▢1 tablespoon chopped fresh ginger ▢1/2 cup tamari or soy sauce ▢1/4 cup honey ▢2 tablespoons rice vinegar ▢2-3 tablespoons Gochujang (Korean chili paste) ▢1 tablespoon toasted sesame oil STIR FRY ▢8 ounces brown rice noodles ▢2 tablespoons sesame oil ▢3 cups mixed stir fry vegetables ▢3 shallots, sliced ▢1 pound flank steak or chicken breast, sliced thin ▢1/4 cup toasted sesame seeds ▢1/2 cup fresh basil US Customary – Metric Instructions 1. To make the sauce. Combe all ingredients in a glass jar. Shake or whisk to combine. 2. Cook the rice noodles according to package directions. Drain and rinse under cold water. 3. Heat 1 tablespoon oil in a large skillet over high heat. Add the vegetables and cook until wilted,
