Step 1

Mix the cornstarch with the 3 Tbsp of water in a small bowl and set aside.

Step 2

Meanwhile, add the soy sauce, 1/4 cup of water, brown sugar, garlic powder, ground ginger, and pineapple juice in a medium saucepan. Heat over medium heat until it just starts to bubble and the sugar dissolves, about 2 minutes.

Step 3

Add the cornstarch slurry to the pan and stir to combine. Reduce heat to a low simmer. Simmer, stirring often to prevent burning on the bottom, until the sauce is thickened and coats a spoon, about 5-10 minutes.

Step 4

Remove from the heat and let sit for about 5 minutes to cool and thicken a bit more.

Step 5

While the sauce is cooking, be sure that all of your vegetables are prepped, as they all cook very quickly!

Step 6

Heat the vegetable oil in a large wok, skillet, or frying pan over medium high heat. Add the onion and saute until translucent, about 3 minutes. Add the carrot, broccoli, and snap peas and saute, stirring often, until cooked but still al dente, about 10 minutes. Add the pineapple and saute until everying is heated and cooked to your liking, about 1 minute. (If using noodles, stir fry them in at this point as well).

Step 7

Stir in 1/2 of the sauce (about 1/2 cup) and taste. Season with salt and pepper to taste and add more sauce if you'd like.

Step 8

Serve over rice (or the stir fried noodles). Top with Sriracha, scallions, and sesame seeds (optional).