Stir Fry: Veggies and Rice Noodles

Instructions

1 Have all your aromatics and veggies ready to go in the pan; soak and/or cook
noodles according to instructions.
2 If using a wok or cast iron, heat the dry wok first until it is ripping hot, add
2–3 tablespoons of oil, swirl, and discard into a holding vessel. Skip this step
if using stainless steel.
3 Place wok back on high heat and add 1 tablespoon of oil. Add ginger and garlic
and cook them quickly, spoon them out of the pan, and set them aside.
4 Add more oil to the wok if needed and cook zucchini, carrots, and peppers
individually for 3–4 minutes, until they are softened but still crisp. Don’t
crowd your veggies, and cook in batches, using more oil if necessary. Remove
each veggie from the pan and transfer to a large bowl before adding the next
kind. Add more oil if needed and cook mushrooms and scallions together for 5–7
minutes until mushrooms are browned and caramelized. Add bok choy and cook for 2
more minutes. Add back in the other veggies and skip to step 6.
5 Unless adding tofu or another vegetable-based protein, skip to step 6.
6 Add sauce to the pan by drizzling down the sides. Heat through. Start with 1/2
cup sauce and taste, add more if desired.
7 Add noodles, toss, and heat though. Taste and determine if you want to add back
in the aromatics cooked in step 3. Garnish and serve. Choose garnishes with
recommendations provided for the different stir-fry sauces.