YUM-Veggie & Noodle Stir Fry and Crab Rangoon

I LOVE Chinese food. And I think it's really easy to eat healthy (or healthier) version of Chinese food. With That being said, here's my recipes for Veggie Stir Fry and Crab Rangoon.

Veggie & Noodle Stir Fry
What you need for 2 servings:
6 oz. of whole wheat spaghetti noodles (I use Bionature organic whole wheat. And I'm totally guessing on the 6 ounces...I usually just grab a handful.)
2 cloves garlic, minced
Grated fresh ginger, or dry, whatever's cleaver.
About a cup of whatever chopped vegetables you like/have handy. Good choices are: Red, yellow, green peppers. Red or yellow onion. Carrots. Zucchini. Yellow squash. Celery. Broccoli. 
2 tbsp Extra Virgin Olive Oil
2 tsp Sesame oil
3 tbsp Organic Soy sauce
1 tbsp Creamy natural peanut butter
1 tbsp Honey
1-3 tsp Sriracha-Chinese hot sauce (depending on how hot you want it)
1 tbsp Rice Vinegar
1/2 tsp Black Pepper

Start by bringing water to boil in a large pot. 
Add pasta and cook till al dente. Drain and toss with sesame oil.
Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and ginger and cook 3 minutes. Add other vegetables, and saute until tender.
Add soy sauce, peanut butter, honey, sriracha, rice vinegar, and pepper. Mix it all up till everything is coated, the add noodles to skillet.
Stir it all up so everything is good and saucy, and your done!

Crab Rangoon
This recipe makes about 25, but adjust to how many you need. Wonton's can be frozen, and so can leftover crab meat.
What you need:
4 oz softened cream cheese
2 oz crab meat. You can use imitation if you want. I got a lb of actual crab meat from the Fresh Market for like $13, and just used what I needed and froze the rest. I'll get so many crab rangoon out of that!!
1/2 of a white onion, finely chopped
25 wonton wrappers- We got the large size egg roll wrappers, and cut them in quarters.
canola oil for frying

Combine cream cheese, crab meat, and onion in a mixing bowl until well combined. You could use a food processor if you wanted. 
Place about 2 tsp of the crab mixture into the center of each wonton.
Wet your finger, and dampen the edges of the wonton wrapper to help it seal shut.
You can either just fold the wrapper in half to form a triangle, or bunch it up and lightly twist at the top to seal. We did the bunch a twist method, 
and it was like tiny little crab rangoon presents, just waiting to be opened.
Heat about 2 inches of oil to medium high heat in a large pot. 
Add a few crab rangoon at a time, and fry until golden brown, about 2 minutes.
Let cool slightly, and start popping them in your mouth! 
Recipe adapted from I Breath...I'm Hungry

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