Ingredients

• 1-2 servings Angel hair pasta or thin rice noodle

• 2 stalks celery, peeled and cut diagonally

• 1 thumb-sized nugget of fresh ginger, Julienned

• ¼ of an onion, sliced into half rings and separated

• 1 link of field roast apple sage grain sausage, sliced

• 2 cloves garlic, minced

• 1/8 tsp hot pepper flake

• 1 tsp Fermented chili paste

• 2 tsp Soy sauce

• 1 tsp rice vinegar

• 1 tsp sweet chili sauce

• 1 tbsp Fresh chives, sliced, garnish

• Sriracha, for drizzling

• Toasted sesame oil, for drizzling

• 1 tbsp peanut, safflower, or other high heat frying oil, separated

Directions:

In a small shallow sauce dish, add the fermented chili paste, vinegar, soy and sweet chili sauce.  Using the back of the 1 tbsp measuring spoon or a small spoon, dissolve the paste into the liquids using a back and forth, smearing action against the sides of the dish until combined and smooth. Set aside.

Heat 2 cups of water in a stock pan until boiling. 

While the water is heating, heat up your wok with ½ of the separated high heat frying oil of your choice. Begin frying your onions first. Fry on medium-ish heat for 5 or so minutes, stirring occasionally,  until they begin to char on one side. i You want them to be caramelized a bit before you fry the remaining ingredients. 

While the onions are frying, your water should now be boiling.  Add your noodles and cooking 2 minutes less than the package suggests. They should be a bit underdone at this stage because you will cook them the rest of the way during the frying stage.

Drain the noodles but DO NOT rinse! This step is important as the stirfry sauce will bind bettered to cooked noodles if the starch has not been rinsed away.  Add the noodles to the wok with the onions.  Add half the reserved stirfry sauce, toss to coat. Create an even layer of your noodles and onions on the wok, and fry undisturbed for 2-3 minutes.  Let the noodles brown some on the bottom, then remove them from the pan, and set aside, covered. 

Add the rest of the frying oil, the celery, garlic, hot pepper flake, filed roast, ginger, and the rest of the stir fry sauce to the pan.  Create an even layer, trying to expose as much as possible to the wok. Fry undisturbed for 2-3 minutes until the bottom chars a bit. Flip the noodles back into the wok so that the charred side is up and begin stretching the noodles apart with a spoon and fork to separate them and combine with the rest of the ingredients.  Fry for one minute more to rewarm the noodles a bit. 

Plate everything.  Drizzle the toasted sesame oil, and sriracha over the noodles.  Sprinkle on the chives.  Serve.