• 200g rice noodles
• 1 bundle of spring onions, chopped
• 2 carrots, thinly sliced
• 1 zucchini, thinly sliced
• 4 cloves of garlic, minced
• fried onions for garnishing

• 1/3 cup low sodium soy sauce
• 1 1/2 tbsp Sriracha
• 1 tbsp sesame oil
• 4 cloves of garlic, crushed
• 1/2 tbsp sugar
• juice of half a lime

Mix sauce ingredients together. Stir fry veggies and reserve.

Bring a pot of water to boil and cook noodles according to package instructions until almost done - they'll finish cooking in the sauce. In a pan, lighly fry garlic then pour in sauce and reduce until thick. Add noodles and mix well.

Mix in veggies and serve garnished with fried onions.