Heat stock

Bring a large pot of water to a boil. Once boiling, add your rice noodles and blanch the noodles for 4-5 minutes. Once done place noodles in an ice bath.

While your noodles are cooking, heat another tbsp. of olive oil in another large pan then add in your broccoli, carrots, onions and red pepper. Cook for about 5-10 minutes or until softened. Add in the minced garlic and cook for another minute or two more. Drain the rice noodles and to the pan of veggies.

In a small bowl, whisk together all of the sauce ingredients until well combined pour all over the noodles, veggies.

Divide between bowls, and top with Penutian, sesame seeds and chopped cilantro or parsley. Serve warm.