Sesame/Ginger Noodles with
								Veggies

Sesame/Ginger Sauce:
- 4 1/2 tbsp soy
							 sauce
- 1 shallot, chopped
- 1 1/2 tsp hot
							 pepper flakes
- 1 1/2 tsp fresh ginger,
							 grated
- 2 1/4 tsp sesame oil
- 9 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.