Vegetable lo mein a little different with sweet potato noodle

5 bell peppers of different colors, sliced thin 


12-15 green onions, sliced thin
1/2 pound shiitake mushrooms in small pieces

1 carrot, sliced to matchstick size


1 # super firm tofu, cut into 1/2 inch cubes


1 tbsp toasted sesame oil

1/2 cup cashews in small pieces
a

few shakes of Gomasio


juice of 2 limes


1 Inch of ginger, grated


1 tbsp white miso


1/4-1/3 cup iquid aminos 


1 tbsp chili paste


1 package Sunlee brand sweet potato noodle 12 oz

Cook noodles according to package directions, until soft and stretchy. Drain and rinse in cold water. Return to pot, and let stand in cold water until ready to use.

In a separate mixing bowl, make the sauce. Combine lime juice, ginger, miso, liquid aminos and chili paste with a whisk. Set aside.

In a wok or stir fry pan, heat sesame oil on high heat. Add cashew pieces and toast lightly. Stir fry the peppers, carrots, onions and mushrooms until tender crisp, adding a little liquid aminos if needed. Add tofu and sauce to vegetables, stirring well. Reduce heat. Drain the noodles, add to vegetable and sauce mixture. Sprinkle with gomasio (adds flavor and helps the noodles to separate so the dish can mix more easily). Serve warm.