Stir Fried Veggies with Rice Noodles

1 head of broccoli cut into florets, peel stem and cut into matchsticks

1-2 zucchini, sliced thinly on the bias 

1 cup of bok choy roughly chopped

1 onion sliced thin

2 oz tamari or soy sauce

1 Tbsp sesame oil

1 tsp chili oil

2 Tbsp canola or safflower oil

A pinch of pepper

1 lb bag of rice noodles

Boil water for noodles and cook noodles per instructions on bag, usually 6-8 minutes. Once cooked to preferred consistency run cold water on them to stop the cooking process. Then toss in the sesame oil and set aside.

Heat canola oil in a big sauté pan and then add the onion and broccoli stems and sauté for 2-3 minutes. Then add the zucchini and cook for another 2 minutes.

Add the broccoli florets and cook for another minute or two until broccoli starts to turn bright green.

At this point, add the tamari (soy sauce) and the chili oil. Cook for one minute then add the bok choy and cover and let cook for about 2-3 minutes. Turn the heat to low and add the noodles into the mix and cover.

Turn the heat off. And serve.