Rice Noodles with Tofu and Vegetables

Ingredients

• 12 oz dried wide rice noodles
• 12 oz extra-firm tofu, cut into thin strips
• 1 Tbsp fresh ginger, finely chopped
• 1 Tbsp dark soy sauce
• 1 Tbsp toasted sesame oil
• 1 Tbsp Shaoxing rice wine
• 8 oz bok choy, baby bok choy, or Chinese broccoli
• 4 oz snow peas
• 6 oz bean sprouts
• 4 Tbsp neutral oil, divided
• 4 Tbsp water
• 1 Tbsp cornstarch
• 2 Tbsp water
• 1 Tbsp toasted sesame oil
• 3 Tbsp vegetarian oyster-flavored mushroom sauce

Directions

1. Soak dried rice noodles about 45 minutes; drain and pat dry. Toss tofu with ginger, dark soy, sesame oil, and rice wine for 15 minutes.
2. Heat 2 tablespoons oil; spread out noodles and fry until lightly browned on both sides. Transfer to a platter.
3. Heat remaining oil. Stir-fry tofu 1 minute; add greens, sprouts, snow peas, and water. Cover 3 to 4 minutes.
4. Whisk cornstarch with water, sesame oil, and mushroom sauce. Stir in until glossy, then spoon over noodles.