Veggie Stir Fry with Rice Noodles

Try this stir fry as a quick and healthy weekday meal. It comes together in no time at all and the ingredients are flexible. Use whatever vegetables you have on hand and substitute rice for the noodles if you wish.

1 tablespoon sesame oil
2 green onions, sliced
1 clove garlic, chopped
2 cups thinly sliced carrots
2 cups broccoli florets
2 cups sliced mushrooms

4 tablespoons low sodium soy sauce
2 tablespoons brown rice vinegar
1/4 teaspoon ginger
1 teaspoon cane sugar
1/2 teaspoon corn starch

1 cup frozen edamame, prepared according to package directions
1/4 package rice noodles
Sesame seeds for garnish

Cook edamame and rice noodles according to package directions and set aside.

Combine soy sauce, rice vinegar, ginger, sugar, and corn starch in small bowl and set aside.

Heat sesame oil in a saute pan and saute onions and garlic until fragrant. Add remaining vegetables (carrots, broccoli, and mushrooms) and cook until crisp tender. Add soy sauce mixture and stir until combined and sauce begins to thicken. Stir in edamame.

Remove vegetables from pan and add rice noodles. Reheat noodles in remaining sauce left in pan.

Place noodles in individual bowls and top with vegetables. Garnish with sesame seeds.

Serves 2 - 4 as a main dish.