Broccoli-Noodle Stir-Fry

• 3 ounce dried fine noodles
• For the Sauce:
• 5 fluid ounces chicken stock
• 2 teaspoons cornstarch
• 1 1/2 teaspoons soy sauce
• 1 teaspoon rice vinegar or white vinegar
• 1/8 to 1/4 teaspoon crushed dried chilies
• 1 tablespoon cooking oil
• 2 teaspoons toasted sesame oil
• 10 ounces broccoli florets

1. In a large saucepan bring 2 quarts water to boiling. Add noodles and boil, uncovered, 5-7 minutes or till just tender, stirring occasionally. (Or, cook according to package directions.) Drain.
2. FOR THE SAUCE:
3. In a small bowl combine stock, cornstarch, soy sauce, vinegar, and crushed dried chilies. Set aside.
4. In a wok or large frying pan heat cooking oil and sesame oil over medium-high heat. Add broccoli; stir-fry for 3-4 minutes, or till crisp-tender. Stir sauce; add sauce and cooked noodles to wok or frying pan. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Serve.

noodles, fluid ounces chicken stock, cornstarch, soy sauce, rice vinegar, chilies, cooking oil, sesame oil, broccoli florets

Taken from www.epicurious.com/recipes/member/views/broccoli-noodle-stir-fry-1264272 (may not work)