Singapore-Style Rice Noodles

• 1 8 oz pkg rice vermicelli
• ¼ c vegetable broth (or water)
• 3 Tbs coconut aminos or tamari (soy sauce)
• 2 Tbs Chinese cooking wine or sherry or water
• 1 Tbs plus 1 tsp coconut sugar or honey
• 2 Tbs avocado oil
• ½ lb shiitake or white button mushrooms, stemmed and thinly sliced (5 cups)
• 1 red bell pepper, thinly sliced (1 cup)
• 1 green bell pepper, thinly sliced (1 cup)
• ½ onion, thinly sliced (1/2 cup)
• 4 cups thinly sliced napa cabbage (or bok choy, or other greens)
• 2 cloves garlic
• 2 Tbs curry powder
• 4 green onions chopped (1/2 cup)

Optional: sliced chicken breast or chickpeas

1. Soak rice noodles in hot water 15 minutes, or until softened. Drain, and set aside.
2. Whisk together broth, soy sauce, wine, and honey in bowl. Set aside.
3. Heat wok over high heat, until water droplets evaporate within 1 second.
4. Add oil, and swirl to coat wok.
5. Add mushrooms, bell peppers, and onion; stir-fry 2 to 3 minutes, or until vegetables are softened.
6. Add cabbage, garlic, and curry powder, and cook 1 to 2 minutes more.
7. Add broth mixture, and toss with vegetables; add noodles, and toss to combine.
8. Stir-fry 2 to 3 minutes or until noodles absorb some of sauce and soften.
9. Remove from heat, and stir in green onions.