Veggie Stir Fry Noodles

Veggie stir fry noodles

- 2 T vegetable oil - 2 onions thinly sliced - 1 in. ginger finely chopped - 3-4 cloves of garlic finely chopped - 1 c beans cut - 1 c carrots julienned - 1/2 c bean sprouts - 2 c Cabbage thinly sliced - 3 T low sodium soy sauce - 3 T chili garlic sauce - Rice stick bihon noodles - 2 c vegetable/chicken stock - Scallions thinly sliced

* In a wok, heat up some oil * Once the oil is hot, add your ginger and garlic and sauté for 2 mins and then add the onions and cook just until they soften and then set aside in a bowl. * Cook each of the veggies of your choice separately and set aside. * In a large pot heat up the veggie stock and bring to a boil. Add the rice stick noodles. They wilt very quickly. * In a small bowl, mix your soy sauce and chili garlic sauce. * In the wok combine your cooked noodles and veggies and add your sauce mixture and toss ensuring everything is coated well. Check seasoning and adjust accordingly. If you want you can add cooked chicken, shrimp, or scrambled eggs. I'm keeping it vegan for Lent. * Garnish with sesame seeds, scallions, and some lime juice.