12 oz rice vermicelli (Rice noodles found in the Asian foods aisle of the grocery store)
2 tsp sesame oil (I used grape seed oil instead)
2 Tbsp vegetable oil
4 cloves garlic, coarsely chopped (I used my garlic press)
1 Tbsp grated fresh ginger
2 cups broccoli florets
1 red bell pepper, stemmed, seeded and sliced
1 medium size carrot, peeled and sliced
1 cup yellow squash, cubed
1/4 cup low sodium vegetable broth
1 to 2 Tbsps gluten free soy sauce
1 Tbsp gluten free teriyaki sauce (I substituted San-J Thai peanut sauce instead)
1. Place the rice noodles in a large bowl. Fill a tea kettle with water and bring to a boil. When the water has boiled, pour it over the noodles to cover them. Let the noodles soak until soft (about 10-15 minutes). Drain the noodles and toss them with the 2 Tbsp of sesame or grape seed oil.
2. Place the vegetable oil in a large wok or frying pan over med-high heat. When the oil is hot, add the garlic and ginger and cook until they've browned. Using a slotted spoon remove the garlic and ginger from the frying pan and set aside.
3. Add the broccoli, squash, red pepper, and carrot to the frying pan and cook until softened.
4. Add the broth, soy sauce, and peanut or teriyaki sauce. Return the garlic and ginger and cook over the vegetables stirring until the sauce is heated evenly and all of the vegetables are softened and covered. Don't let the sauce evaporate.
5. Serve the vegetables at once over the rice noodles.