We do a lot of stir fried recipes at 5117 to balance out the country fried steak and mac and cheese. There’s a whole lot of work on the front end for a stir fry. Lots of chopping, dicing and mincing. But I found a little short cut with these ready-to-serve rice noodles from Ka-Me. You just take them out of the package, add them to your skillet (no, you do not need a wok to stir fry) with a little sesame oil and stir them around for a couple minutes. One less pot to wash and zero chance of over-cooking them. Here’s a recipe from Food Network Magazine for Dan Dan Noodles I made recently. And by the way, you do NOT need 1/4 cup of chili oil unless you want to see what your ceiling looks like when the top of your head blows off.