How to make it

  • In a small bowl, whisk together hoisin, teriyaki, soy, white wine vinegar, 1/2 of the lemon's juice, and rice seasoning. Pour half of sauce into a large bowl, and gently coat spaghetti noodles.
  • Heat canola oil in a wok. Add the onion and garlic, then the vegetables. Season with salt and pepper, mix well with thongs. Pour 1/2 of the remaining sauce over the veggies.
  • Add the noodles to the wok, mixing gently until they start to brown, but are still flexible. Add the almonds and chives. Squeeze the rest of the lemon juice over everything just before serving.

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