Day 25: Thai Noodle Stir Fry

Easy Thai Rice Noodle Stir Fry

14 oz bag stir-fry rice noodles (linguini-style)
2-3 Tbsp sesame oil (enough to coat wok or pan)
12 oz package extra firm tofu (cut into ¼ inch pieces)
⅓ - ½ cup Thai peanut marinade sauce (we like San-J brand found in grocery store)
Roughly 1 Tbsp grated fresh ginger root (can freeze left over root until next time)
1 clove pressed garlic
Any vegetables you like to stir-fry:
15 baby Carrots (1 handful) julienned
½ small head Cauliflower chopped into quarter florets
1 medium stalk Broccoli chopped into quarter florets
8 oz can sliced Water Chestnuts (drained)
2 Celery ribs/sticks chopped
1 handful Snowpeas (may cut pods in half if desired)
4 medium sized Mushrooms chopped to desired size
3 Green Onions chopped
Rice vinegar (non-seasoned)
Soy sauce
½-1 Tbsp sugar (optional)
Sesame seeds

Stir fry will only taste as good as your ingredients. Fresh vegetables are better than frozen or canned. Cook package of rice noodles per package directions. This can be started and done while preparing tofu and vegetables. Once cooked, set noodles aside. Coat wok or large non-stick frying pan with oil as it heats. Remove tofu from packaging and wrap in paper towels, press water out of the block of tofu, then cut tofu into desired size pieces. Place in hot, oiled wok and stir until coated with oil. Add enough peanut sauce to coat tofu, ginger, and garlic. Occasionally stir and cook until golden brown. Chop vegetables into desired size while tofu browning. Add firmer vegetables first (carrots, cauliflower), and then softer vegetables (broccoli, water chestnuts, celery, snowpeas, mushrooms, green onion). May add vegetables in order stated as chopped and ready. Add rice vinegar, soy sauce, and sugar as soon as you start adding vegetables to the tofu. Should be enough liquid to coat vegetables and to desired taste but not soupy. Cook vegetables to desired firmness (approximately 15 min from the time you add your first vegetable). Mix noodles and vegetables together in large serving bowl. You may garnish with sesame seeds if you like. Add extra peanut and soy sauce to taste.