Austin Terrazas

Noodle Bowls

1/4 cup soy sauce
2 Tbsp. rice vinegar
2 Tbsp. brown sugar
1/4 tsp. sesame oil
2 cloves garlic, minced
fresh ginger, grated
1 Tbsp. cornstarch
1 cup water
1 packet from ramen
3 blocks Ramen noodles
1 Tbsp. vegetable oil
1 lb. frozen stir fry vegetables

Add the soy sauce, rice vinegar, brown sugar, sesame oil, corn starch and water to a bowl.  Peel the ginger; grate about 1 tsp.  into the bowl using a small-holed cheese grater.  Mince the garlic and add it to the bowl.  Stir to combine.
Bring a pot of water to a boil, add the noodles and cook until tender.
Heat the vegetable oil in a large skillet over med-high heat.  Add the frozen vegetables and cook for about 2 minutes.  Add the bowl of sauce ingredients into the skillet.  Allow it to come up to a simmer at which point it will thicken.  Cook until vegetables are tender.  Add one packet from the ramen noodles and the cooked noodles.  Toss to coat noodles and serve.

Rebecca's Hot Fudge Sauce

6 Tbsp. butter
3 Tbsp. sugar
 pinch salt
3/4 cup canned milk
1 tsp. vanilla

In a saucepan stir together sugar and cocoa.  Add all other ingredients except vanilla.  Bring to a boil over medium heat, stirring constantly.  Do not scrape down sides of pan.  If sugar crystals form on the sides, wash them down with a wet pastry brush or a wet paper towels.  Continue boiling and stirring for 7-12 minutes or until desired thickness.  Remove from heat and stir in vanilla.  Pour over vanilla ice cream.