Spicy Stirfry

I'm usually pretty decent at it since I really dislike hard boiled, but I decided to use a smaller pot than I normally use since the wok used up so much space. Less water takes less time to heat up so they were done faster than I thought.

Not really, originally it was going to be kimchi stir fry to use up the last of my kimchi, and I was going to use This recipe, but when I opened the kichi jar it seemed a little suspicious so I decided to pass.

I still used the recipe for the sauce part and then just threw in all the vegetables I could find in my fridge. Also I used Shanghai noodles instead of udon since that's what I had.

Thanks (: tasted pretty good too