You will need:

A delicious, light, vegetable wok dish with rice noodles, where colorful vegetables and shimeji mushrooms add flavor to the noodles. Instead of the latter, you can also use champignons or shiitake mushrooms. If you want a heartier dish, you can also add chicken pieces or fried shrimp. Mix soy sauce, oyster sauce, and sriracha to the wok dish for a sauce. Sesame oil helps to add a smoky flavor, which you can also add to the sauce. 

Thai Choice cut rice noodles are very convenient to use, as they are the right length and you can easily take out the amount you need from the package according to the number of diners.

Serves: 4

Preparation:

Mix the sauce ingredients together. Set aside. 

Cook the rice noodles according to the package directions. Drain and set aside. 

Heat the oil in a wok and quickly stir-fry the garlic, ginger and onion in the oil. Add the carrots, bok choy, bell pepper and mushrooms to the pan and stir-fry for a few minutes. 

Pour the sauce into the pan (stir the sauce before adding it to the pan so that the starch will not settle to the bottom) and heat until the sauce thickens. Now add the rice noodles to the pan and mix everything together so that the noodles are also coated with the sauce. Transfer to plates and sprinkle with sesame seeds and sprouts. Serve with sriracha sauce to add some extra spiciness to the dish.