Stir-fry veggie noodles

Ingredients
•Rice noodles/rice vermicelli..................350 gm
•Firm tofu.............................................. 2 C
•Oil....................................................... 3 Tbsp
•Asafetida powder............................... ½ Tsp
•Ginger, minced.................................... 2 Tbsp
•Broccoli cut in flowerets ...................... ½ C
•Bell pepper, cut in long strips.............. 1 C
•Carrots, cut in long strips..................... 1 C
•Bok choy, both leaves
•and stalk chopped.............................. 3 C
•Soy sauce............................................2 Tsp
•Salt......................................................1 ¼ Tsp
•Oil for deep fryin
Preparation
1)Cut the tofu in 1-inch cubes, deep fry them in hot oil. Drain on
paper towel.
2) Cook the noodles in water according to the directions. Drain it in
a colander and rinse with cold water for a few minutes. Keep
aside.
3) Heat oil in a pan, sprinkle asafetida, sauté the ginger for a few
moments, then add all the vegetables. Quickly cover with a lid,
allowing the vegetables to steam, for about 2-3 minutes. Add
soy sauce, salt, tofu and noodles. Combine well. Serve hot.
Serves
Four - Five