12 ounces mixed vegetables (julienned carrots, snow peas, baby bok choy, stalks sliced and leaves set aside, blanched broccoli florets and julienned red bell pepper)
1 tablespoon peanut oil
2 cloves garlic, finely chopped
1 tablespoon peeled and grated fresh ginger
8 ounces cooked egg noodles
2 tablespoons light soy sauce
1 tablespoon rice vinegar
1 teaspoon chili oil
Splash toasted sesame oil
Ground white pepper
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