Vegetable And Tofu Stir-Fry - cooking recipe

Ingredients

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

Preparation

Place the noodles in a large heatproof bowl; cover with boiling water. Separate them with a fork and drain.
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.
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.