Sesame Pork Noodle Bowls with rice noodles, teriyaki sesame sauce and togarashi sesame sprinkle

Remove 2 clear unlabeled bags from your pouch. One bag, small bag (togarashi spice) and one bag, medium bag (your sesame stir fry sauce mix)

YOU WILL NEED

• 2 cups favorite vegetables. We love 1 bag of salad, matchstick carrots, onions and peppers (bell), sliced thinly
• 2 tablespoons sesame oil
• One large pot of salted boiling water for your noodles
• 1 pound pork cut of choice, cut into thin strips. You can swap for boneless, skinless chicken or fast fry beef, cut into thin strips
• 1/3 to ½ cup water

DIRECTIONS : NOODLES

1. Pour your noodles (found directly inside your pouch) into your pot of salted boiling water. Boil for 4 to 6 minutes, stirring your noodles often until they are soft.
2. Drain noodles immediately and run through cold water. Add 1 tablespoon sesame oil to the bottom of your warm (drained) pot along with your drained noodles and give your noodles a quick stir in the oil to prevent sticking. Keep warm

DIRECTION : STIR FRY

1. Add 1 tablespoon sesame oil into the bottom of a heated skillet or wok (medium, high heat). Add your meat of choice and stir fry until cooked through. Remove from your wok or skillet and keep warm.
2. Add your vegetables of choice and stir fry in your heated wok or skillet until soft. Add extra oil if desired (1 to 2 teaspoons) and stir fry until your vegetables are soft.
3. Return your meat to your wok or skillet, along with your vegetables and empty contents found inside your medium unlabeled bag along with ¼ cup water. Stir fry your veggies + meat + sauce together. Add more water for a saucier mix.
4. Toss in your warm noodles and stir fry it all together, adding additional water as desired for a thinner sauce
5. Portion into 4 to 6 bowls, open your small pouch (Togarashi sprinkle) and sprinkle on top of your bowls. Serve warm