Thai-Style Vegetable Curry

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1 tablespoon canola oil

3 cups chopped onion

1 tablespoon chopped peeled ginger

4 garlic cloves, minced

4 cups Vegetable Stock, divided

2 tablespoons low-sodium soy sauce

2 to 3 teaspoons red Thai curry paste (such as Thai Kitchen)

1/2 teaspoon salt

1 1/2 cups (1/4-inch-thick) slices carrot

2 cups chopped red bell pepper

2 cups cherry tomatoes

2 medium zucchini, halved lengthwise and thinly sliced (about 4 cups)

8 ounces small yellow squash, halved lengthwise and thinly sliced (about 1 1/2 cups)

1 (8-ounce) package presliced mushrooms

1 (6-ounce) package fresh baby spinach

4 cups hot cooked rice noodles

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