Vegetable lo mein with poolee rice noodle

I like poolee rice noodles with this lo mein dish. They’re gluten free, and they hold up very nicely for some days, absorbing flavors in the sauce for delicious leftovers. But any long noodle will do.

1 large package poolee rice noodles, cooked and rinsed

1/2 head of napa cabbage, chopped

3 chopped baby bok choy

2 cups chopped snow peas

3 grated carrots

5 green onions, white and tender greens, sliced lengthwise

one pound of Nasoya brand super firm tofu

1 cup cashew pieces

1 tablespoon toasted sesame oil

1/2 cups pineapple juice

2 tablespoons white miso

1/2 cup liquid aminos

1 tablespoon chili paste

Cut tofu into 1 cm cubes. In a large, shallow dish, combine pineapple juice, miso, liquid aminos and chili paste. Marinate tofu in sauce while prepping the vegetables.

Stir fry cooks fast, so be sure to have everything prepped and ready to go. In a wok or similar pan, heat sesame oil over high heat. When oil is hot, add all vegetables and stir fry for 1-2 minutes. Add noodles (which should be sitting in the colander, cooked and rinsed), then pour in tofu and sauce. Stir constantly. I switch out my stir-fry spatula for a pasta stirrer at this point. Reduce heat to medium high and mix thoroughly for 2-3 minutes. Remove from heat, allow to stand. Serve warm, keeps nicely for a few days. Personally, I think the leftovers are delicious served cold, too.