Vegetable And Tofu Stir-Fry

• 1 lb fresh rice noodles
• 1 tbsp peanut oil
• 1 None onion, thickly sliced
• 2 cloves garlic, crushed
• 1 tsp Chinese five-spice powder
• 7 oz button mushrooms, halved
• 7 oz cremini mushrooms, halved
• 1/4 cup soy sauce
• 1 cup vegetable stock
• 10 oz baby bok choy, coarsely chopped
• 10 oz choy sum, coarsely chopped
• 4 None green onions, coarsely chopped
• 8 oz fresh firm tofu, cut into 3/4-inch cubes
• 1 cup bean sprouts

1. Place the noodles in a large heatproof bowl; cover with boiling water. Separate them with a fork and drain.
2. Heat the oil in a wok on high heat. Stir-fry the onion and garlic until the onion softens. Add the five-spice and stir-fry until fragrant. Add the mushrooms and stir-fry until almost tender.
3. Add the combined soy sauce, stock and 1/4 cup water to the wok and bring to a boil. Add the bok choy, choy sum and green onion and stir-fry until the bok choy just wilts. Add the tofu and noodles and stir-fry until heated through. Serve the stir-fry topped with bean sprouts.

fresh rice noodles, peanut oil, onion, garlic, button mushrooms, cremini mushrooms, soy sauce, vegetable stock, choy, choy, green onions, bean sprouts

Taken from recipes-plus.com/api/v2.0/recipes/36060 (may not work)