Garlic Sesame Rice Noodles with Crispy Veggies

1. Prepare the Noodles

1. Bring a large pot of water to a rolling boil.
2. Add the rice noodles and cook according to package instructions until tender with a slight chew (typically 5 to 7 minutes).
3. Drain thoroughly in a colander and rinse briefly with cold water to wash away excess starch and stop them from sticking together. Set aside.

2. Whisk the Sauce

1. In a small bowl, combine the gluten-free tamari, toasted sesame oil, sugar, black pepper, and 2 tablespoons of water.
2. Stir well until the sugar has fully dissolved, then set the bowl next to your stove.

3. Sear the Crispy Veggies

1. Heat the neutral cooking oil in a large skillet or wok set over high heat until shimmering.
2. Add the mixed stir-fry vegetables in an even layer. Let them sear undisturbed for about 1 minute to build light char and blistering.
3. Toss and stir-fry actively for another 2 to 3 minutes so they stay crisp-tender, then push the vegetables to the edge of the pan.

4. Toss and Finish

1. Add the minced garlic to the cleared center of the pan and cook for 30 seconds until fragrant, taking care not to let it burn.
2. Add the drained rice noodles to the pan, followed immediately by the prepared sauce mixture.
3. Toss everything vigorously over medium-high heat for 1 to 2 minutes until the noodles are piping hot, well-coated, and have absorbed the glossy garlic-sesame glaze.
4. Divide into warm bowls and serve right away.