I was excited today to find a kosher soy sauce that wasn't kikkoman! I'm sure they are a perfectly good soy sauce for some, but I prefer Asian soy sauce

Anyway, I was in an Asian market today and I found Yamasa with a OU on it! I was so exicited! I haven't tried it in this recipe yet, but since this is the only recipe so far to use soy sauce I thought I'd mention it. I can't wait to try out the soy sauce!

Sweet and Sour Noodles

10 ounce package of Chinese egg noodles
2 tablespoons vegetable oil
3 scallions or green onions, finely chopped
1 inch piece of fresh ginger root, peeled and grated
1 clove garlic, minced
1 teaspoon hot paprika - optional
1 teaspoon ground cilantro or parsley - optional
2 cups diced firm tofu or mushrooms
4 ounces snow peas, tops and tails trimmed
4 ounces baby corn
8 ounces fresh bean sprouts
3 tablespoons soy sauce
3 tablespoons lemon juice
1 tablespoon cornstarch
1 tablespoon granulated sugar

In a small bowl, combine the soy sauce, lemon juice, cornstarch, and sugar. Set this aside.

Bring a large pot of lightly salted water to boil over a medium-high heat setting. Add the Chinese egg noodles and cook as directed on the package. Drain the noodles, cover, and keep them warm. Meanwhile, heat the oil in a wok or a heavy skillet over a medium heat setting. Add the scallions and sauté for about a minute, until fragrant. Add the ginger, garlic, paprika, ground cilantro or parsley, and tofu/mushrooms to the oil and stir fry for about 3 minutes, until the thickest portion of tofu is lightly browned. Add the snow peas, baby corn, and bean sprouts to the top layer of the wok or skillet and briefly steam to warm through. Then toss all the ingredients together and begin to blend the mixture. Finally, stir in the cooked noodles. Add the soy sauce mixture to the wok and simmer briefly, tossing the ingredients until the sauce thickens a bit. Serve warm, topped with a sprinkling of sliced scallions, if desired.