TERIYAKI NOODLES

TERIYAKI NOODLES 1 lb whole wheat spaghetti 3 tablespoons peanut oil 3/4 lb flank steak (thinly sliced on an angle) ground black pepper 1 bunch green onions (sliced) 2 inches fresh ginger root (peeled and grated or finely chopped) 3 garlic cloves (finely chopped) Teriyaki sauce- ¼ cup soy sauce 1 cup water ½ teaspoon ground ginger ¼ teaspoon garlic powder 5 tablespoons packed brown sugar 2 tablespoons honey 2tablespoons cornstarch ¼ cup cold water To prepare the teriyaki sauce- Mix all of the sauce ingredients except for the cornstarch and ¼ cup cold water in a sauce pan over medium-high heat. Bring to a boil. Reduce heat and simmer. Mix cornstarch and cold water in a cup and dissolve. Add to the sauce in the pan. Cook until the sauce has become thick. Bring a large pot of water to a boil over medium heat. Salt the water and add the pasta and cook to al dente. Drain the pasta and put into a serving bowl. Heat oil in a large skillet or wok over medium-high heat. Add the meat and stir-fry for a couple of minutes. Add a liberal amount of course black pepper, green onions, ginger and garlic. Stir-fry for 2 minutes more and stir in teriyaki sauce. Add the stir-fry to the cooked noodles and toss. Serve immediately.