Gather your ingredients and prepare the following:
2 shallots, finely sliced
1 block tofu, sliced in half lengthways, then again width-ways to make thin squares
or
1 block tofu, mashed
or
2 eggs, whisked
1 capsicum, cored deseeded and sliced
1 clove garlic, sliced
2 T finely grated fresh ginger
1 carrot, finely sliced
2 celery sticks, sliced on the diagonal
1 bok choy, white part sliced into .5 cm piece’s width-ways and leaves roughly chopped lengthways

Add 200g thin rice noodles to a large bowl filled with boiling water. Move the noodles around with a fork, then leave to soak for 10 minutes. Drain and cover with cold water, once cool.
In a wok or large frying pan heat:
¼ c rice bran oil
¼ teaspoon sesame oil

Fry the shallot first moving them around often until they are golden brown and crisp. Remove with a slotted spoon to a bowl lined with a paper towel. Next add the tofu slices to the hot oil. Cook until coloured before turning to cook the other side. When both sides are crispy and nicely coloured, remove from the oil with a slotted spoon to a separate paper-towel lined bowl and sprinkle with soy sauce. Now add the capsicum, garlic and ginger to the pan and stir-fry for 1 minute before adding zucchini.
Drain the noodles and add with the eggs or mashed tofu. Fry for 2 minutes then add the corn and white parts of the bok choy. Fry for 1 minute, then add the greens and:
¼ c soy sauce
2 T mirin
1 T sweet soy sauce
¼ c water

Stir-fry until wilted. If serving with fried eggs heat a frying pan and add:
¼ c rice bran oil
6 eggs

Fry the eggs one at a time using a spoon to baste them with the oil so they are crispy at the sides and opaque on the tops. Remove from the heat. Serve the noodles topped with:
½ c salted peanuts, crushed
1 lime, cut into wedges
and the fried eggs
½ a cucumber cut lengthways then into diagonal slices.

This recipe is provided courtesy of The Veggie Tree. You can purchase The Veggie Tree’s cookbooks here https://www.theveggietree.com/shop