First, make your sauce:

Add your soy or tamari sauce, water, rice vinegar, apple cider vinegar, honey, and red pepper flakes to a small bowl or measuring cup and whisk together with a fork. Set aside.

Heat a wok or large pan on the  stove on medium heat. Add 1 tbsp of olive oil.

Mince garlic and add to pan. Heat until fragrant but not browned. 

While garlic is heating, peel and finely chop a 1 inch piece of ginger. Add to pan once garlic is fragrant and let cook for one or two minutes. 

Slice mushrooms and add to pan. While mushrooms are cooking, prepare carrots.

Slice carrots and add to pan with the mushrooms. Let cook for 3-5 minutes, stirring often. 

Grab the sauce you set aside. Add 2 tsp of cornstarch and whisk in with a fork until there are hardly any lumps. Pour into the pan and let it simmer for around 8 minutes, stirring occasionally. 

While you let the sauce simmer, julienne your Swiss chard leaves and set aside.  Thinly chop up the stalks of the Swiss chard and add the stalks to the rest of the ingredients. 

Add the shrimp along with the 1 cup of frozen peas and keep it simmering for two or three more minutes. 

Check your vegetables- Cook until peas are just soft and warmed through and carrots are still slightly crunchy. Sauce will have thickened. Add salt and pepper to taste. 

Turn off heat and stir in the Swiss chard leaves. Let sit 2-5 minutes so that the Swiss chard can soften.

While the Swiss chard is softening, make thick or thin rice noodles according to the package instructions. 

Serve the stir-fry over the rice noodles with some of the sauce poured on top. 

Note: If you don't like mushrooms, you can always substitute with baby corn or bell peppers. Play around and make it your own! (Although I would leave in the Swiss chard, that's what makes it really special).  I hope you enjoyed this recipe. Happy eating!