Stir-Fried Rice Noodles with Tofu and Vegetables

I love stir-fried noodles because it becomes a one pot meal. The vegetables cook quickly and so do the noodles. Growing up in a family with deep roots of Buddhist tradition, every month our family stays away from consuming meat from 4 to 8 days. Although the Buddha did not make a prohibition against eating meat, there were certain conditions that pertain to eating meat. According to the Vinaya, meat-or any kind of food- could be eaten so long as the monk or us did not know that the food has been especially killed for the purpose of feeding the Sangha. Anyway, these philosophies are for Buddhists followers. However, I am almost vegan myself and love vegetables more than meats. The trend now for healthy eating habits is in line with Buddhism; A recipe for cleaning the mind is also the recipe that I will create today is a simple vegan noodles dish.

Ingredients:
½ lb. fresh or dried rice noodles
4 oz. tofu, cut into cubes and deep-fried
2 garlic cloves, minced
1/2 white onion, sliced
3 tbs peanut or canola oil
Vegetables:
1 cup total of sweet red, yellow and green peppers, julienned
1/2 cup total julienned carrots and daikon
2 button mushrooms, sliced
3 baby bok choy, cut up
A handful of bean sprouts
Stir-fry sauce ingredients:
1 tbs mushroom sauce
2 tbs soy sauce
1 tsp salt
1/4 tsp white pepper
1 tsp sugar
1 tsp honey
1 tbs lemon juice
1/2 cup vegetable broth
 
Garnish with chopped chives , roasted peanuts, and chopped cilantro

Directions:
Soak fresh rice noodles in warm water for 15 minutes (a longer soaking time is required for dried rice noodles – perhaps 1 hour). Drain well.
Prepare the vegetables and set next to the cooktop.
Combine the sauce ingredients in a bowl.
Heat 2 tbs oil. Then stir-fry the garlic and onion until fragrant.

Add the vegetables starting with the julienned carrots and daikon (cook for 1 minute).

 Then add mushrooms.

At this point, I like to add a pinch of salt. Then add the rest of the vegetables and fried tofu. Stir in half of the sauce. Make a quick stir and remove from the wok.

Add 1 tbs oil into a wok and add noodles. Stir and cook.

 Then add the other half of the sauce.

Cook for 1 minute and return the vegetables to the wok. Mix well.

 Adjust the seasoning with more soy sauce or salt to your taste. Add chopped chives.

 Place on a serving plate and sprinkle with roasted peanuts and chopped cilantro.