Freestyle Stir-Fry

I woke up this morning with a mission: it was day 4 of waking up with a mission to be as productive as possible. Feeling great during the first half of the day, then Jesse and I took our afternoon nap. Woke up to that heavy smell of dog diarrhea...lovely. I honestly don't know how that happened, he usually whines when he needs to go out. Called the hubby at work to tell him to rent a wet-vac on his way home. Had to leave the hellhole, so I grabbed the little one, threw the dog out on the porch, and headed towards the Asian market (there are a bunch of penny rides for the kids there). Feeling somewhat discombobulated by the whole ordeal but determined to make the best of it, I grabbed some random veggies and headed back home to brave the stench and make some dinner. Alan did a stand up job cleaning the pad, and the stir fry wasn't half bad either! :o)

(BTW, this meal was made for under $15, and there was left over for lunch for the three of us too)

Ingredients: 
Rice Noodles  
1 pkg of Udon Noodles (wheat flour, my fav, after rice!)  
2-3 Carrots  
1 can of Baby Corn  
4 heads of Baby Bok Choy  
2 cups of snap peas  
1 head of broccoli  
3 cups of mung bean sprots  
1 Tablespoon of Sesame Seed Oil  
2-3 Low Sodium Soy Sauce  
1/8 Teaspoon of Chili Garlic Sauce (add to taste, as it's very hot)  
1/3 Cup of your favorite Stir Fry Sauce

Ate it under a bed of white rice. Feel free to experiment, the veggie portions are not set in stone.  I usually stick with the carrots and broccoli because iron is absorbed better by the body when paired with Vitamin C, but everything else can be made however you like it. Enjoy and tell me what you think if you decide to make it!