Pasta Stir Fry

INGREDIENTS

• 8 ounces egg noodles 
• ¼ cup soy sauce 
• 2 teaspoons garlic powder, divided 
• 2 Tablespoons white vinegar 
• ¼ cup orange juice 
• 2 Tablespoons vegetable oil 
• 1 (12 ounce) bag frozen stir-fry vegetable medley (variations: broccoli, carrots, sugar snap peas, water chestnuts, bell peppers, onions, etc.)

DIRECTIONS

1. Wash your hands well with soap and warm water for at least 20 seconds. 
2. Cook pasta to package directions in a large pot. (Cover pot to help shorten boiling time.) Drain and set aside. 
3. In a small mixing bowl, combine soy sauce, 1 teaspoon garlic powder, vinegar, and orange juice for sauce. Pour over pasta and stir to combine. 
4. Heat pot over medium heat. Add oil. 
5. Add vegetables to pot and sauté until water has evaporated, and vegetables are tender, 5-10 minutes. Stir in 1 teaspoon garlic powder. 
6. Stir pasta into cooked vegetables. 
7. Refrigerate leftovers within 2 hours.