8 oz. package of rice vermicelli
2 carrots - cut into matchsticks
1 celery stalk - cut into matchsticks
1 bok choy - sliced...use up all the greens too
2 red chilies - thinly sliced
2 zucchini - halved & sliced
1 inch piece ginger- peeled & shredded
1 clove garlic - crushed
1 1/2 to 2 teaspoons Chinese five-spice
1/2 teaspoon cinnamon
4 or 5 scallions - sliced
2 tablespoons sesame oil
First soak your rice noodles in cold water for 25 minutes. Rinse them, then drop them in boiling water for 1-2 minutes. Drain and rinse, then put them back into the pot and toss in a little sesame oil (will keep them from sticking) and set aside.
Heat sesame oil in a wok until hot, then add all the vegetables and the chilies. Stir-fry for about 7 minutes. Add the garlic and ginger and stir-fry for another 2 minutes, then throw in your spices....mmm, it's smelling so good.
Next, add the scallions and stir-fry for another minute. Lastly, put the noodles in and cook until the noodles have heated through.
We're done, let's eat!