Beef & Wonton Noodle Stir-Fry

Remove the noodles from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the snow peas crosswise (removing the tough strings if desired). Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peanuts. In a bowl, combine the soy glaze, sesame oil, vinegar, sweet chili sauce, 2 tablespoons of water, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

Add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot.

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 6 minutes, or until browned. Carefully drain off and discard any excess oil. Using a spoon, move the beef to one side of the pan. Add the halved peas, chopped garlic, and sliced white bottoms of the scallions (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until the vegetables are slightly softened and the beef is cooked through. Turn off the heat.

Add the sauce and cooked beef and peas to the pot of cooked noodles. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly coated and combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the chopped peanuts and sliced green tops of the scallions. Enjoy!