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Bring a large pot of salted water to a boil and add egg noodles. Cook until the noodles are tender, about 6 minutes. Drain then toss with 1 tablespoon of the sesame oil. Set aside.
Whisk soy sauce, rice wine, vinegar, lime juice, chile flakes, and remaining 1 tablespoon sesame oil in a small bowl to make a sauce; set aside. Heat 1 tablespoon of the peanut oil in a wok or large skillet just until smoking. Add noodles, reduce heat, and brown one side until firm and slightly golden, about 4 minutes. Turn over, heat 1 more tablespoon peanut oil and brown other side. Transfer to a large plate and set aside.
Heat remaining 1 tablespoon peanut oil in the same wok. Add garlic and onion and cook until softened, about 4 minutes. Add ginger, celery, carrot, snow peas, mushrooms and bean sprouts and cook on high heat, stirring constantly, until almost cooked through, about 3 minutes. Add reserved sauce and cook until vegetables are tender but still crunchy, about 2 minutes. Serve over noodles.