Chorizo and Bacon Rice Noodle Stir-Fry with Broccoli and Zucchini

1.In a large pot, bring the chicken stock and beef stock to a boil over medium heat.

2.Add the white rice to the boiling stock, reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and the liquid is absorbed.

3.While the rice is cooking, soak the rice noodles in hot water for about 10 minutes or until softened. Drain and set aside.

4.In a large skillet or wok, heat the sesame oil over medium-high heat. Add the chopped bacon and cook until crispy, about 5 minutes.

5.Add the sliced chorizo to the skillet and cook for an additional 3-4 minutes until browned and fragrant.

6.Stir in the minced garlic and grated ginger, cooking for another minute until aromatic.

7.Add the broccoli florets, sliced zucchini, and yellow squash to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.

8.Add the soaked rice noodles to the skillet along with the cooked white rice. Pour in the soy sauce and toss everything together until well combined. Cook for an additional 2-3 minutes to heat through.

9.Season with salt and pepper to taste, and serve hot.