Here’s an easy dish you can make in just about 10 minutes! I’m using fresh wheat noodles, which are slightly thick and chewy. They can be found in the refrigerated section of Asian grocery stores, but any noodles of your choice will work too. Just remember to slowly add the hot leftover noodle cooking water as you mix to get the sauce to the perfect consistency–the amount will depend on the noodle type and starchiness level. Keep in mind the sauce will also thicken as it cools. Recipe on jasmine