Spinach rice noodle vegetable stir fry -eco train cooking on a budget NOODLES

This is my first time participating in ecoTrain where this week we have noodles as the topic.
I couldn't resist as I happened to be making rice noodles with some items I had in the fridge and some veggies I purchased from the markdown bin. I have a store across the street with high priced items. It's downtown and convenient so they put the prices as high as they can. Fortunately for me, many items are marked down each day, and it's mostly produce that is in very decent shape.

Other items I usually purchase down the street at a store that is packed full of people who want to get the least expensive items. I go there particularly for organic tofu, tempeh and fresh produce. They have the best prices in town.

I bought spinach rice noodles from there the other day. I will admit they don't taste much like spinach but they have a greenish hue.

When I cook rice noodles this thin I just soak them in cold water while I prepare the rest of the ingredients.

Vegetable noodle stir fry
1 package rice vermicelli
1/2 brick tofu
1 small carrot
2 cups chopped broccoli
1 package oyster mushrooms or any kind
1 sweet pepper
1 stalk celery

1 onion
3 or 4 cloves garlic
1 teaspoon ginger
1/8 cup tamari or soy sauce
2 tablespoons sambal olek
1 tablespoon vegetarian oyster sauce
1 tablespoon miso paste
1 tablespoon rice wine vinager
1tabespoon sesame oil
Juice of a lime
1/4 cup preserved radish
1/2 cup vegetable broth

4 cups fresh bean sprouts
4 or 5 cups spinach

I first browned the onions garlic and ginger then added the other vegetables. I cooked everything until tender then added more oil after pushing everything to the side.I finished with adding the noodles, spinach and bean sprouts. I added a little extra soy sauce and rice wine to deglaze the pan.