*Note: Rice vermicelli come in all shapes and sizes. Look for the thinnest ones you can find; they'll be even thinner than angel hair pasta. If they crunch in the bag when you give them a squeeze, they're the right ones.
- 2 Tablespoons vegetable oil
- 1/2 Cup tofu, diced
- 1/4 Cup sliced onions
- 3 cloves garlic, minced
- 1 Tablespoon red chile paste, plus more to taste
- 1/4 Cup julienned carrots
- 1 Cup mushrooms, sliced
- 2 handfuls of thin rice vermicelli, soaked in hot water*
- 1 Tablespoon light soy sauce
- 1/2 Cup water
- 1/4 Cup frozen green peas
- Handful of chopped bok choy
- Salt, to taste
Heat the oil in a wok over high heat. Fry the tofu until slightly brown and set aside. Then add the onions and garlic. Stir-fry for 1 minute. Add the red chile paste, followed by the carrots and mushrooms. Sauté for 3 minutes. Then, drain the vermicelli and add it to the wok. Add the soy sauce and stir-fry until all everything is well combined.
Add the water and cook the noodles. Once the noodles are done, add the tofu, green peas, and bok choy and cook until the vegetables are done.
Season with salt and additional red chile paste, to taste. Remove from the heat and transfer to a serving platter.