A good stir fry starts with a trip to the farmer's market.

With recipe list in hand we search for bok choy, carrot, green onion, and yellow peppers.

With a little help from Jr. Jr. we have everything from our list.  (we bought two bunches of carrots and learned quickly that they need to go into the fridge.  The one bunch we didn't stir fry was limp by morning)

To make a simple stir fry with rice noodles:

Make sure you have bok choy, carrot, a yellow pepper, green onions, rice noodles, soy sauce, vegetable oil, shrimp (we used 1/2 pound uncooked wild caught). Set out three bowls for Jr. to put veggies in (one for onion, one for carrot & pepper, one for bok choy)

Wash everything first.  Pull the bok choy apart first so you can get all the dirt off
Let Jr:
Snip green onions with scissors (keep rubber band on to hold together, encourage even snips)
Chop carrots (this needs a sharp knife, so you may need to do this if your child isn't ready)
Snip or cut bok choy (Jr. snips the leaves with scissors then cuts the harder parts)
Slice pepper into chunks.

Meanwhile Mom or Dad can remove tails from shrimp and put rice noodles into a pan of hot water to soak for 8 minutes.

Once everything is prepped it's time to heat up the wok and add 2 tbs vegetable oil.

Add green onion and shrimp. Let cook until shrimp turns pink.  Remove from wok and set aside.

Add 2 tbs vegetable oil and carrot and yellow pepper.  Cook for  a few minutes, until peppers soften a little.  Drain and add noodles and soy sauce.  Toss noodles with vegetables until soy sauce covers evenly.  Add bok choy, shrimp and onions.  Cook for a minute or two so bok choy just starts to wilt a bit.

Serve and enjoy.