This was supposed to be 'fried rice stick noodles' but I think I changed too many things, plus our wok isn't very non-stick so the noodles just got stuck. Then, the noodles got too cooked and started to fall apart so I gave up and it's just noodles with tofu and vegetables that aren't crispy at all. They're still delicious!
Loosely based on Mrs Chiang's fried rice stick noodles in the book Mrs. Chiang's Szechwan Cookbook
8 oz dried rice noodles
4 c boiling water (approx, enough to cover the noodles)
5 T gf soy sauce
1 t cornstarch
1 box tofu, cubed
5 scallions, diced
All the vegetables you can find, diced and sliced (I used broccoli, carrots, zucchini, mushrooms, and onions)
1/2 t salt
2 T oil
1 t chili oil
3 t sesame oil
Pour the boiling water over the noodles and let sit for 5-8 minutes until softened. Drain and rinse in cold water and set aside. Combine soy sauce with the cornstarch and toss with the tofu and half of the scallions and set that aside too. Toss the vegetables into your hot wok, then add about 1/4 c water and the salt. Cook until the vegetables are softened. Scoop them out, then heat up the oils and toss in the noodles and the rest of the scallions. Cook for a minute, then dump in the tofu, and vegetables. Cook, stirring every so often, over high heat until the noodles break up a little and everything is hot. Serves 4-6.