Stir-Fried Soft Egg Noodles with Vegetables

After a full week hosting my family, my kitchen was left with a lot of different kinds of Asian vegetables. Also, with guests in my house, I prepared meals for them with meats other than the usual healthy recipes that I normally promote for healthy eating. Today, I am going back to my healthy cooking, so this stir-fry recipe is an easy to make. It has all the vegetables needed for the daily vitamins A, B, and C. The tofu will substitute for meat. People say they don't know how to cook Asian dishes, but this recipe is simple enough for most inexperienced home cooks to impress guests with a restaurant presentation and taste.


Ingredients:
12 oz fresh egg noodles
Sauce ingredients:
2 tbsp stir-fry sauce homemade or store bought
1/4 cup water

1 tsp mushroom seasoning

1 tsp hot sauce (sriracha)
Vegetables:
4 oz. deep-fried tofu, cut into thick slices
Total 2 cups  of cauliflower, bok choy, carrot, yellow and green bell peppers, and mushrooms
(What I have in the photos are the vegetables that I have left in my fridge)
1/2 cup  onions, sliced
2 garlic cloves, minced
1 tsp fresh minced ginger

Directions:
Cut the vegetables as big or as little as you like, such as chunky or julienned.

Combine the stir-fry sauce ingredients and set aside.
Bring a pot of water to boil. Add 2 tsp salt and scatter the noodles in the boiling water. As the water foams and boils again, lower the heat to separate the strands of noodles.

Let the water boil for 1 or 2 more minutes. Pour the noodles in the colander and spray with cold water and drain well. Add 2 tsp oil to the noodles.
Bring another pot of water to boil. Add 1 tsp salt and add the hardy vegetables such as carrots, cauliflower, or broccoli. Blanch the vegetables for 1 minute and soak in cold water to retain the vibrant color.

Heat a large, heavy skillet over high heat until very hot. Add 2 tbs of oil, swirl, and heat for 30 seconds.

Add garlic, ginger, and onions. Cook and stir until fragrant. Add tofu and the rest of the vegetables. Stir vigorously for 1 minute.

Add noodles and the sauce and taste the seasoning. Give the contents a few big stirs and serve.

Homemade Stir-fry sauce:
1/2 cup soy sauce
1/2 cup oyster sauce
1/4 cup dry sherry
1/4 cup cornstarch
1 tbsp black strap molasses
1 tbsp honey
2 tbsp sesame oil
1 tsp white pepper
1 tsp cayenne
Directions:
Combine the sauce ingredients in a glass jar with lid. Stir to dissolve the cornstarch. Cover with lid and refrigerate. This sauce can be kept for months. Replace the oyster sauce with mushroom sauce for vegan