If you don’t like any of the veggies I used, feel free to swap them for ones you prefer. I love these for the color and how well they go together. You can chop everything with a knife or use other techniques. For example, I like to grate the carrot and cook it just a little so it mixes well with the noodles. You can grate or finely chop the ginger—since it’s a small piece, I find it easier to chop by hand.

With the veggies washed and cut as you like, heat 1 tablespoon of oil and the ginger in a skillet over medium heat. When the ginger starts to brown, add the leek (or onion) and cook until the edges are lightly golden. If you’re using broccoli, add it early since it takes a bit longer to cook (especially if you don’t slice it thin). When it turns bright green, add the rest of the veggies. Lower the heat a bit and make the sauce.

If you’re cooking for someone who’s gluten-sensitive or has celiac disease, make sure to use gluten-free soy sauce, as some brands may have traces of gluten from cross-contamination. Mix 1 tablespoon soy sauce with 1 tablespoon peanut butter and lime zest (these amounts are per serving). The sauce is creamy and thick, so it adds a lot of flavor and coats the noodles well. I didn’t use any salt in the recipe because I preferred to use the sauce.

Cook the noodles in boiling water. Since they’re so thin, just leave them in the hot water (with the heat off) for 2-3 minutes. Drain and set aside. While the noodles are cooking, transfer the veggies from the skillet to a large plate and set aside. Add another tablespoon of oil to the skillet and cook the shrimp (it’s best if they’re already thawed so they don’t release too much water). If you want a more plant-based version or don’t like shrimp, I recommend using bean sprouts instead.