Thai Inspired Stir-Fry

Ingredients:

For Stir-Fry:

OnionsPotatoes, sliced thinlyCeleryCarrots, thinly slicedAsparagus (thin stalks)Peppers (orange, yellow, and red), dicedSummer (yellow) SquashChardScallionsMung Bean SproutsTofu (optional)

For Stir Fry Sauce:

1/2 cup orange juice1/4 cup soy sauce1 Tbs. grated fresh ginger3 cloves of garlic, minced2 Tbs. honey2 tsp. Chinese Sesame Oil2 Tbs. cornstarch

For Noodles:

1 package of Trader Joe's Rice Noodles (I like the width)2 Tbs. Brown Sugar5 Tbs. Peanut Butter1/2 cup (ish...) Soy SauceZest and Juice of one lime(side note: I have never measured for this sauce before, every time I make it I 'eyeball' it until it looks/tastes how I want it)

Directions:

Cook Rice noodles according to package directions. While the noodles are cooking, mash together brown sugar, peanut butter, soy sauce, lime juice, and lime zest until it is a smooth paste. Drain noodles, place back into pot, mix in sauce, and set aside with lid on top to keep it warm.For stir-Fry sauce: Combine the first 6 ingredients. Place the cornstarch in a bowl & whisk the liquid mixture into it. Set aside and whisk again before you add the sauce into the stir-fry.Heat the woke alone (for about a minute), then add in a little peanut oil. Add the onions and saute them alone first until transparent. Add potatoes, celery, and carrots and saute until partially done. Add Sauce now. Add in the peppers (all three colors), summer squash, and asparagus - saute until almost done. Finally, add in the chard, scallions, and mung bean sprouts. If you decided to use (pre-cooked and marinated) tofu, add it in now.Plate the noodles so that they look like a bird nest. Scoop the stir-fried veggies into 'the nest' - serve immediately.