1 large pack rice vermicelli noodles
1 block extra firm tofu, cubed
2 tablespoons Eggspired Yolks On You Blend
2 pac choi, cubed (julienne the greens)
1 napa cabbage, sliced thin
2 thumb-sized ginger nubs, julienned
Handful of snow peas (ManGetout), julienned
Handful mushrooms, sliced
2-3 garlic cloves, julienned
½ red onion, julienned
1 cup raw cashews, toasted
1 large carrot, julienned
3 tablespoons neutral oil
2 tablespoons Sesame Oil to finish with
¼ cup soy sauce
1 tablespoon agave
1 tablespoon rice vinegar
1-2 tablespoons cornstarch
2 star anise
4-5 dried chilies
Fresh chili for garnish (optional)
Soak the noodles in boiling water for 3-4 minutes until softened, then strain and set aside.
Cut tofu into cubes and add the nooch blend.
Mix soy sauce, agave, vinegar, and cornstarch together to make a slurry.
Toast the cashews in a heated pan and remove.
Toast the star anise and chilies in a hot pan.
Add the carrots first and sauté for a couple of minutes, then add the rest of the vegetables and the seasoned tofu. Cook for a few minutes.
Add the soy sauce slurry and cook for an additional 2 minutes.
Toss the mixture with fresh noodles and serve with crushed cashews on top.
Garnish with fresh chili if desired.