Vinegar Tamari Noodles

1. Cook noodles as directed on the package.
2. In a small bowl, whisk together the vinegar sauce ingredients: rice vinegar, tamari, coconut sugar, dulse flakes, and salt to taste. If using, add 1 tsp chili oil or crisp to the sauce.
3. Heat avocado oil in a pan or wok. Sauté minced garlic and grated ginger until fragrant.
4. Add the zucchini, carrots, shiitake mushroom caps, and broccolini to the pan and sauté.
5. Add half of the prepared vinegar sauce to the vegetables and sauté until cooked but still have a bite, about 5 minutes.
6. Turn off the heat and add the cooked noodles to the pan with the vegetables.
7. Toss everything well, slowly adding the remaining sauce as needed until the noodles and vegetables are evenly coated.
8. Serve immediately, garnished with fresh cilantro and more chili crisp if desired.