Stir-fried Rice Noodles with Tofu and Vegetables

 Stir-fried rice noodles with tofu and vegetables is a Buddhist dish and is often served in the temple during the big celebrations. Once a week, I like to make this dish to help maintain my healthy eating habit. All the ingredients are very easy to find and most of them are already in the kitchen. The one issue when making this dish is choosing the type of rice noodles that are sold in the Asian market. I suggest that one has to find the right rice noodles and adjust the soaking time to soften the noodles. Some rice noodles need cold water, but others need warm or hot water. If this recipe becomes the usual dish in your family, stick with the rice noodles that you like. Other than that, this recipe is very easy to create a home-cooked meal with all the flavors of a takeout dish.

Ingredients:
6 oz. tofu
6 oz. dried rice noodles
Vegetables:
1 garlic clove, minced
1 shallot, sliced
1 carrot, cut into strips
1 stalk of celery, cut into strips
1/2 yellow bell pepper, cut into strips
1 piece dried fungus
1 cup bean sprouts
Sauce ingredients:
1/4 cup vegetable broth
2 tbs soy sauce
1 tsp mirin
1 tsp sugar
1/2 tsp salt
1/4 tsp black pepper
1 tsp mushroom seasoning
1 sriracha hot sauce

Other ingredients:
Chopped green onions and cilantro

Directions:
Soak the rice noodles in warm water for 30 minutes and drain.
Soak the fungus in water for 10 minutes and julienne.
Cut the tofu into 1/2 inch thick chunks. Add 1/4 cup oil into a saute pan and deep-fry the tofu. Remove and cut into thick slices.
Combine all the sauce ingredients in a bowl and mix well.
In a nonstick skillet over medium heat, add 2 tablespoon peanut oil. Stir in shallot and garlic. Cook for a few seconds or until fragrant.

Add carrots, celery, and fungus. Stir and cook for 3 minutes. Add fried tofu, rice noodles, bell pepper, and the sauce. Stir and cook until the noodles and the vegetables are coated well with sauce (it should take 2 minutes with high heat).

 Add bean sprouts and make a quick stir to combine.

Add green onions and cilantro. Serve this dish with soy dipping sauce on the side.