Prepare noodles according to packaging directions. When noodles are done. Set aside
Wash and cut vegetables. Set aside.
Place a quart of water to a pot and bring to a boil. Blanch your veggies except for the mushrooms by submerging them in the boiling water for 2-3 minutes ONLY. Immediately remove the veggies from the boiling water and place in an ice bath to stop the veggies from cooking. Remove the veggies from the ice bath and place in a dry bowl. Use paper towels to remove any excess water by blotting. Set aside
Prepare Sauce: In a measuring cup, add soy sauce, agave, brown sugar, rice vinegar (optional), fresh ginger, a pinch of salt, and cornstarch slurry and mix. Set aside
In a large saute pan, add olive oil over medium high heat. Add minced garlic until fragrant, and sauce and whisk until thickened. Add mushrooms and stir until slightly softened. Add noddles coating noodles in sauce. Add veggies making sure both noodles and veggies are coated in sauce
If you like your sauce thicker, add more slurry starting with 1 teaspoon of slurry at a time. However, if your sauce is too thick add a little water.**Please note: Nutritional values serve as a guide only as values may vary.