INGREDIENTS 4 flat mung bean noodle cakes (about 4 oz/115g) 2 TBS olive oil 1/2 large sweet onion, sliced 1 stalks celery, sliced 3 garlic cloves, minced or pressed 1 TBS minced ginger 2 Thai chilis, sliced (optional) 1 pound (455g) Chinese broccoli, stemmed and stalks sliced 2 large carrots, peeled and julienned 1/2 large red pepper, thinly sliced 1 scallion/green onion, sliced 1/3 cup (80ml) low-sodium soy sauce 2 TBS brown sugar 2 tsp sesame oil sesame for topping (optional) INSTRUCTIONS Fill a large saucepan with 3 to 4 inches of water and bring it to boil. Drop the noodle cakes into the boiling water, and let it cook for about 4 to 5 minutes or until the noodles look translucent. Drain the liquid and run the noodles under cold water. Heat a large stir fry pan with olive oil over medium-high heat. Once the pan is hot, add the onions and let it cook for a minute. Add the celery, garlic, ginger, chili and stir until the onions start to brown. Add the Chinese broccoli and cook for 2 to 3 minutes before adding the carrots, pepper, and green onions. Once the Chinese broccoli turns into a bright green, add the noodles and stir. Mix the soy sauce, sugar, and sesame oil in a small bowl, and pour into the noodles and vegetables. Cook for an additional 2 minutes. Sprinkle sesame seeds on top, and serve immediately.