Japanese Noodle Stir Fry

1 large yellow pepper, sliced
2 large leeks, sliced thin (white parts only)
1 large vidalia onion, sliced thin
4c.mushrooms, sliced thin
1 cup snow or sugar snap peas
2 heads baby bok choy, chopped or shredded
2 heaping tsp. minced garlic
2 heaping tsp. minced fresh ginger
2 tsp. sriracha Thai chili sauce
6 oz. Hakubuku Japanese somen noodles, no salt added, organic
Chopped fresh scallions to garnish

for sauce:
2 cups warm water
3 tsp. hoisin sauce
2 Tbsp. low sodium soy sauce
2 Tbsp. cornstarch

Chop/slice all vegetables and set aside. Mix sauce ingredients and set aside. Preheat a large, deep skillet or wok and season with cooking spray. Add all vegetables and stir fry, stirring often. Meanwhile bring 8 cups water to a boil, add somen noodles and boil for 2 minutes then drain and set aside. When vegetables are about halfway done add sauce mixture and stir, on medium high heat, until sauce begins to thicken. Add noodles to vegetable/sauce mixture and stir to coat and distribute noodles. Cook all for additional 5 minutes, stirring frequently. Serve promptly with chopped fresh scallions as a garnish.

Serving Size: makes 5 servings