Rice Noodle Stirfry with Baby Bok Choy and Mushrooms

A cozy leftovers meal, for a stormy day.

3-4 cups leftover rice noodles
1.5 lbs baby bok choy, chopped
1 onion, chopped
3 garlic cloves, minced
2 cups mushrooms
1/2 TBL oyster mushroom sauce
1/2 TBL Braggs
1 TBL cornstarch
1/2 TBL water
1/2 tsp black pepper
oil for cooking

Heat oil in a large pan or dutch oven. Saute onions and garlic until soft. In a small bowl, mix together oyster mushroom sauce, Braggs, cornstarch, pepper, and water. Add noodles to the hot pan, along with sauce and bok choy. Cook about 5 minutes, stirring until all ingredients are covered with sauce.

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