Begin your Harvest Noodle Stir-Fry by cooking the noodles according to package directions, usually around 7-10 minutes, until al dente. Once done, drain and rinse them under cold water to stop the cooking process. Drizzle with a small amount of oil to prevent stickiness, tossing gently to coat.

In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add cubed butternut squash and sauté for 8-10 minutes, stirring occasionally.

While the squash is cooking, prepare the sauce by whisking together ¼ cup soy sauce, 2 tablespoons maple syrup, 1 tablespoon rice vinegar, 2 tablespoons cornstarch, and ¼ cup water in a small bowl.

Once the squash is caramelized, add another tablespoon of oil to the same skillet. Stir in minced garlic and grated ginger, cooking for about 30 seconds until fragrant.

Return the cooked squash to the skillet, then add the prepared noodles along with half of the sliced green onions. Pour the smooth sauce over the mixture, tossing everything together for 1-2 minutes.

Remove the skillet from heat and transfer your Harvest Noodle Stir-Fry into serving bowls. Garnish with the remaining sliced green onions and a sprinkle of sesame seeds.