• Bring a large pot of water to a boil. Wash and dry produce. • Trim, peel, and halve carrots lengthwise; cut on a diagonal into 1⁄4-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate ginger. Trim and halve zucchini lengthwise; cut on a diagonal into 1⁄4-inch- thick half-moons. Trim and remove strings from snow peas.

• Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes. • Reserve 1⁄2 cup noodle cooking water, then drain and set aside.

• While noodles cook, heat a drizzle of oil in a large pan over medium-high heat. Add carrots, scallion whites, and ginger; cook, stirring occasionally, until just starting to soften, 1-2 minutes. • Increase heat to high. Add zucchini and snow peas to pan. Season with salt and pepper. Cook, stirring occasionally, until veggies are tender, 3-5 minutes more.

• Meanwhile, in a small bowl, combine chili sauce, onion paste, half the vinegar, half the soy sauce, and 1⁄4 cup water (use all the vinegar and 1/3 cup water for 4 servings).

• Stir garlic powder into pan with veggies. Add drained noodles, chili-soy sauce, and 1 TBSP butter (2 TBSP for 4 servings). Cook, tossing, until butter has melted and everything is coated and saucy, 30-60 seconds. TIP: If needed, add reserved noodle cooking water a splash at a time until everything is thoroughly coated in sauce. • Taste and season with remaining soy sauce if desired.

• Divide stir-fry between shallow bowls; top with crispy fried onions and scallion greens. Serve.