This recipe uses our Pacific Rim Infused Vinegar which is a base of rice wine vinegar infused with fennel, green chives, lemon grass, licorice root, star anise, and ginger. This is a great match, too, by the way, for any curries or soups made with coconut milk.
Easy Pacific Rim Stir-fry
2 chicken breasts or 1 block of tofu - cubed
3 cups of chopped vegetables of your choice (I used a combination of onion, broccoli, peas, waterchestnuts, and peppers)
2 cups lomein noodles, cooked
2 tablespoons soy sauce
1 tablespoon pacific rim vinegar
1 1/2 tablespoons cornstarch
4 teaspoons sesame oil
a pinch of red chili flakes or a dash of siraccha (optional)
Start by cooking your protein in a hot wok (or big skillet). Brush it with with a bit of soy sauce as it cooks.
While your protein cooks, make the sauce. Combine soy sauce, pacific rim vinegar, cornstarch, and 2 teaspoons seasame oil. Whisk until cornstarch is completely disolved.
Once it is just about fully cooked, add your veggies and 2 teaspoons (more or less, just be sure the pan is getting a bit of coat to avoid sticking) & give it a toss. Let them cook for about 3-5 minutes before adding the noodles and sauce. Cook for an additional 3-5 minutes until all your veggies have cooked and the sauce coats all of your stirfry.
Thanks to Sarah at New Wave Domesticity for the recipe and photo.