Sesame/Ginger Noodles with
								Veggies

Sesame/Ginger Sauce:
- 3 tbsp soy
							 sauce
- 1 shallot, chopped
- 1 tsp hot pepper
							 flakes
- 1 tsp fresh ginger, grated
- 1 1/2 tsp
							 sesame oil
- 6 tbsp vegetable oil

- 1 pkg
							 (7 oz.) rice noodles

Veggies
- 2
							 carrots, sliced thinly
- 2 cups sliced
							 mushrooms
- 1 cup snow peas
- 3 baby bok choy,
							 "bulb" ends removed
- 3 tbsp vegetable oil

For
							 the sesame/ginger sauce, whisk together the ingredients and set aside. Just
							 before mixing with the noodles and veggies, warm the sauce for a few seconds n
							 the microwave, so that it does not cool the other ingredients.
Cook the
							 noodles according to package instructions. Usually this means bringing a pot of
							 water to a boil, removing it from the heat, and adding the noodles to stand for
							 about 8 minutes. While the noodles are standing, heat the vegetable oil to a
							 medium/high and stir fry the carrots and mushrooms. When almost done, add the
							 snow peas and bok choy.
Add the noodles and sesame ginger sauce to the
							 veggies and mix well. Serve immediately with crusty French bread.
Serves 4.