Spicy State Fair Fried Noodles

Ingredients

• For the spicy sauce
• 1 teaspoon agave
• 1 teaspoon tamarind paste
• 1 teaspoon kochujang (Korean chili pepper paste)
• 1 teaspoon wheat free tamari
• 1 teaspoon fish sauce
• 1 teaspoon Worcestershire sauce
• For the fried noodles
• 2 teaspoons sesame oil
• 4 French breakfast radishes, ends trimmed, cut into matchsticks
• 1 medium carrot, peeled, cut into 1 ½ inch lengths and then cut into matchsticks
• 4 leaves of Napa cabbage, ends trimmed, thinly sliced crosswise
• 1 stalk celery, trimmed, thinly sliced on the bias
• 2 1/2 ounces mung bean sprouts
• 1 1/2- 2 ounces aburage (deep fried bean curd), cut into thin slices and then halved (I used two pieces)
• 1 package (5.5 ounces) fully cooked Yakisoba noodles (I use Sun Noodle brand – check your Japanese market in the refrigerated or frozen section)
• 1 green onion, thinly sliced
• Shichimi togarashi for sprinkling on top

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