1 tablespoon canola oil (can sub your favorite high-heat oil)
1 cup cut green beans
1 cup cubed yellow summer squash
½ cup thinly sliced celery
½ 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
½-1 teaspoon (2.5-5 mL) Szechuan chili sauce
Instructions
Place the noodles in a large bowl; cover with cold water. Let stand until the noodles separate and are soft, about 15 minutes. Drain.
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.
Add the cabbage and stir-fry 1 minute.
Stir in the noodles and remaining ingredients.
Heat to boiling; reduce heat and simmer, uncovered, until the noodles have absorbed all liquid, about 5 minutes.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/rice-noodle-vegetable-stir-fry