Vegan Pancit Bihon -Stir fry with rice noodles

1 Tbsp olive oil
1 medium onion, diced
2 medium carrots, julienned
1 celery stalk, sliced thin
4 cups red cabbage (1/2 medium head), shredded
1 cup snow peas sliced
227 g (1/2 lb) mushrooms, sliced

8 oz (1/2 lb) pack rice noodles

Homemade Hoisin Sauce Ingredients:

4 tablespoons soy sauce
2 tablespoons peanut butter
1 tablespoon molasses
2 teaspoons vinegar
1/8 teaspoon garlic powder
2 teaspoons olive oil
few cranks black pepper
Srirachi sauce

Might like to add nuts or cooked chicken or tofu for protein.

Mix sauce ingredients and sit aside. Start water boiling in a large pot for noodles.Heat lightly oiled skillet on medium-high heat and stir fry the mushrooms for 3 minutes. Take out of skillet and sit to the side.Turn off the boiling water for the noodles and take the pot off of the heat. Add the noodles and let sit for 5-6 minutes. Strain the noodles and cut into smaller pieces with kitchen scissors. While the noodles are softening, heat 1-2 tablespoons oil in the same skillet that the mushrooms were in and saute the carrots, onions, and celery for 3 minutes. Add the cabbage and cook for 2 minutes. Stir in the peas and mushrooms and remove from heat. Combine the noodles,half of the hoisin sauce, and vegetables. Adjust seasoning with additional hoisin sauce and pepper. Serve with a lemon or lime wedge.Enjoy!

Serving Size: Makes 10 1- cup servings.