Vegetable Stir Fry with Rice Noodles

Ingredients

• 1 package (8 ounces rice noodles)
• 1 tablespoon canola oil (can sub your favorite high-heat oil)
• 1 cup cut green beans
• 1 cup cubed yellow summer squash
• 1/2 cup thinly sliced celery
• 1/2 cup thinly sliced red bell pepper
• 4 green onions (thinly sliced)
• 1 tablespoon finely chopped fresh gingerroot
• 2 cups 473 mL shredded napa cabbage
• 1 cup 236 mL reduced-sodium vegetable broth
• 2 tablespoons 30 mL dry sherry (optional)
• 2-3 teaspoons 10-15 mL light soy sauce
• 1/2-1 teaspoon 2.5-5 mL Szechuan chili sauce

Instructions

1. 1

   Place the noodles in a large bowl; cover with cold water. Let stand until the noodles separate and are soft, about 15 minutes. Drain.

2. 2

   Heat the oil in a large wok or skillet. Add the green beans, squash, celery, bell pepper, green onions, and ginger and stir fry until tender, about 8 to 10 minutes.

3. 3

   Add the cabbage and stir-fry 1 minute.

4. 4

   Stir in the noodles and remaining ingredients.

5. 5

   Heat to boiling; reduce heat and simmer, uncovered, until the noodles have absorbed all liquid, about 5 minutes.