In a large pot, boil 4 cups of water. Add in rice noodles, stir, then take pot off of heat.

Allow noodles to soak in hot water for 10 minutes (until softened.)

Once noodles are soft, drain well and rinse gently with cool water.

In a bowl, mix together sauce ingredients; hoisin sauce, soy sauce and water (or broth.)

In a separate bowl, mix eggs with a pinch of pepper. Whisk well.

In a wok or a large skillet, add 2 tablespoons of vegetable oil. Turn the heat up to high.

When the oil ripples, it’s ready. Add eggs into the wok and begin stirring around quickly to

scramble.

Remove cooked eggs and set to the side.

Add two more tablespoons of oil to the wok, keeping the heat on high.

Then add in garlic. Cook the garlic briefly (about 30 seconds) then add in the frozen

veggies.

Stir as it cooks. Season mixture with pepper. Cook for 3-5 minutes (until veggies

have softened.)

Then add in cooked rice noodles and pour sauce over mixture.

Stir well then add eggs back in. Turn off heat. Sprinkle with sliced green onions and serve.

Additional Notes:

Using chicken broth instead of water in the stir fry sauce adds additional

flavor. Also, spaghetti noodles can be used in place of rice noodles.