Noodle Stir-Fry

This is a recipe from one of my Our Best Bites cook book. It is easy and delicious and a great way to use some veggies from the garden.

1 (12 oz) package linguine noodles (whole wheat or regular)
2-3 tsp olive oil
1/4 cup soy sauce
2&1/2 Tbsp brown sugar
2&1/2 Tbsp rice wine vinegar
2 Tbsp Asian sweet red chili sauce (available in the Asian foods isle)
1 Tbsp dark sesame oil
1-2 Tbsp canola or peanut oil, divided
1 small red onion, sliced
4 cloves garlic, minced or pressed
2 Tbsp fresh ginger, minced or pressed
1 cup fresh or frozen green sugar snap peas, snow peas, edamame, or green beans
1 medium zucchini, julienned or chopped (sometimes I throw in yellow squash too.)
1 large or 2 small orange, red and or yellow bell peppers, seeded and sliced
Grilled chicken, shrimp, or steak, optional
Black sesame seeds, chopped cilantro, or lime wedges, optional
1-Bring a large pot of salted water to a boil. Add noodles and cook al dente. When noodles are cooked, drain them and toss in olive oil.
2-Whisk together soy sauce, brown sugar, vinegar, chili sauce, and sesame oil. Set aside.
3-While noodles are cooking, heat canola or peanut oil in a large skillet over high heat. When the oil is hot, add sliced onion, garlic and ginger. Stir fry 1-2 minutes or until fragrant, but garlic isn't burning. Add peas (edamame or beans) and stir-fry about 30 seconds. Add zucchini and peppers and stir-fry another 30 seconds or until veggies are crisp-tender. Add noodles and stir-fry until they are well combined with the vegetables. Give sauce a quick whisk and then drizzle it evenly over noodles and stir-fry entire mixture about 30-60 seconds or until everything is well coated in the sauce. Serve immediately.
4-If desired, add grilled meat to this dish, or garnish individual servings with black sesame seeds, chopped cilantro, and lime wedges.