Lo Mein-ish Bucatini Veggie Toss

Instructions

1. Boil the bucatini in plain unsalted water until just al dente, 1-2 minutes less than the package. Drain, rinse under cold water, drain again, and toss with a splash of oil.

2. Whisk the soy sauce, fish sauce, mirin, rice vinegar, honey, orange sauce, BBQ sauce, and optional MSG. Keep the sesame oil for the finish.

   

3. Stir the chili crisp, Sriracha, Thai chilies, jalapeño, soy sauce, fish sauce, rice vinegar, honey, and sesame oil in a small bowl. Set this table sauce aside. Do not add it to the wok.

4. Heat the remaining oil in a wok or large skillet over medium-high. Stir-fry the peppers and onions 3-4 minutes until softened and lightly caramelized. Push to the side.

5. Add the garlic and ginger in the open space for 20-30 seconds, then mix with the peppers and onions.

6. Add the mushrooms, julienned purple and orange carrots, broccoli, and bok choy stems. Stir-fry 2-3 minutes.

   

7. Add the snap peas, water chestnuts, and bok choy greens. Cook 2 minutes until crisp-tender.

8. Add the noodles and wok sauce. Toss 2-3 minutes until hot and glossy.

9. Turn off the heat. Stir in the sesame oil and 2-inch scallion pieces. Taste and adjust soy, vinegar, or honey.

10. Serve with the spicy table sauce on the side.