Asian Beef Noodle Bowls

Sorry about not posting these last couple of days. Honestly, I just forgot to do it haha. But here I am once again! Ever wonder why Asian food never tastes as good as it does in the restaurants? I still can't figure it out! And I haven't mastered how to cook Asian food. Sad since I'm part Japanese lol. Anyway, this is probably one of my favorite home made Asian dishes, although it's no where near what you'd get in a nice restaurant. But, it'll do!

Asian Beef Noodle Bowls:
4 oz. uncooked angel hair pasta, broken in half
8 oz. fresh sugar snap peas
5 teaspoons vegetable oil
1 lb boneless beef sirloin s teak, cut into 1/4 inch strips
1 medium carrot, thinly sliced (1/2 cup)
1/2 cup Teriyaki baste and glaze
4 medium green onions with tops, sliced (1/4 cup)
1/2 cup honey-roasted peanuts, chopped

1. Cook pasta as directed on package. Meanwhile snip off stem ends of sugar snap peas and remove strings if desired. Drain pasta; cover to keep warm.
2. In 12-inch non-stick skillet, heat 3 teaspoons of the oil over medium-high heat. Stir-fry beef in oil about 2 to 3 minutes, until no longer pink. Remove from skillet; keep warm.
3. In same skillet, heat remaining 2 teaspoons oil over medium-high heat. Stir-fry peas and carrot in oil about 3 to 4 minutes, until crisp but tender. Stir in pasta, beef, and Teriyaki baste and glaze; toss until well coated.
4. Sprinkle with onions and peanuts.