Teriyaki Noodles

• Salt
• 1 pound whole-wheat spaghetti
• 3 tablespoons high-temperature cooking oil, such as canola, sunflower, or peanut
• 3/4 pound flank steak, patted dry and thinly sliced on an angle
• Coarse black pepper
• 1 bunch of scallions, cleaned and trimmed of root end and rough tops, sliced on an angle
• 1 cup frozen shelled edamame, defrosted
• 2 inches of fresh gingerroot, peeled and grated or finely chopped
• 3 to 4 garlic cloves, grated or chopped
• 1/3 cup teriyaki sauce

1. Bring a large pot of water to a boil, salt the water, and cook the pasta to al dente.
2. Drain the pasta.
3. Heat the oil in a skillet or wok over high heat.
4. Add the meat and stir-fry for a couple minutes.
5. Add a liberal amount of coarse black pepper, the scallions, edamame, ginger, and garlic, then stir-fry for 2 minutes more and stir in the sauce.
6. Toss the stir-fry with the noodles and serve.

salt, cooking oil, flank steak, black pepper, scallions, gingerroot, garlic, teriyaki sauce

Taken from www.epicurious.com/recipes/food/views/teriyaki-noodles-377463 (may not work)