Ingredients:
1 serving rice vermicelli
1/3 cup peas
1/2 cup dehydrated wood ear mushrooms
1 red sweet pepper, finely chopped
1 small carrot, grated
1 clove garlic, minced
1/2 of a shallot, minced
A small coin of ginger, minced
1/2 teaspoon cornstarch
1/2 teaspoon rice vinegar
1 tablespoon soy sauce
1/2 cup low sodium vegetable broth
1 tablespoon sesame oil
1 teaspoon avocado oil
Salt and pepper, to taste

Instructions:
1. In a small bowl, combine 1 tablespoon sesame oil, 1/4 teaspoon rice vinegar, 1 tablespoon soy sauce, salt, pepper, 4 tablespoons vegetable stock, and 1/2 teaspoon cornstarch. Mix well and set aside.
2. Bring 3 cups of water to a boil. Reduce heat to low, add rice vermicelli and cook for 3-5 minutes, stirring constantly to prevent sticking. Drain and rinse under cold water to stop the cooking process.
3. In a pot, bring water to a boil and add the dehydrated wood ear mushrooms and peas. Boil for 5 minutes, then drain.
4. Heat 1 teaspoon of avocado oil in a skillet over medium heat. Add the shallot, garlic, ginger, carrot, and sweet pepper. Sauté until the vegetables are soft.
5. Add the pre-cooked peas and mushrooms to the skillet with the vegetables. Pour the sauce mixture into the skillet and stir well to combine. Cook for an additional minute to thicken the sauce. 6. Add the cooked noodles to the skillet. Mix everything together thoroughly and cook for another minute to ensure the noodles are heated through and evenly coated with the sauce.
7. Serve hot and enjoy your vegetable and noodle stir-fry!

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