Gluten Free, Vegan and Organic Stir Fry

Ingredients

• 1 16-ounce package of kelp noodles,
• 1/4 cup gluten-free tamari
• 1/4 cup vegetable broth
• 1 tablespoon coconut sugar
• 1-2 teaspoons sriracha sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds
• 1 teaspoon of corn starch or arrowroot starch
• optional: 2 teaspoons of fish sauce, if not vegan
• 2 tablespoons sesame or peanut oil
• 1 small onion, diced
• 1 leek, rinsed very well, slice thinly the white and light green parts only
• 2-3 bell peppers, sliced (I used a purple bell, red bell and red cubanelle pepper)
• 2-3 cloves garlic, minced
• 1 3-inch piece of ginger, peeled then grated
• 1 bunch Bok Choy, sliced thinly the long way, you want about 3-4 cups
• 1 carrot, peeled into ribbons
• 4 ounces of shitake mushrooms, sliced
• 1/4 teaspoon dried red-pepper flakes
• Scallions, sliced
• Sesame seeds
• Roasted Peanuts