Ingredients

• 2 tablespoons soy sauce
• 2 tablespoons tamari
• 3 tablespoons hoisin or oyster sauce
• 1/4 cup stock or water
• 1 tablespoon rice wine or sherry
• 2 teaspoons sugar
• 1/4 cup coarsely chopped cilantro plus long, pretty sprigs for garnish
• One 8- to 10-ounce package Chinese wide-cut egg noodles
• 1 carton firm tofu, drained and cut into large cubes
• 2 1/2 tablespoons roasted peanut oil
• 1 heaping tablespoon chopped ginger
• 1 heaping tablespoon chopped garlic
• 1 jalapeño chile, seeded and diced
• 2 chunks baked tofu, thinly sliced
• 1 onion, thinly sliced
• 6 shiitake mushrooms, stems discarded, thinly sliced
• 1 large broccoli, the head cut into florets, the stem peeled and sliced
• 1 red or yellow bell pepper, cut into narrow strips, then halved
• 2 carrots, peeled and thinly sliced
• Salt
• 4 ounces snow peas, trimmed
• 1 bunch scallions, including the firm greens, cut into 1-inch lengths

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Instructions

1. Mix the sauce ingredients together and set aside.
2. Bring a pot of water to boil for the noodles and tofu. Reduce it to a simmer, add the cubed tofu and simmer gently for 4 minutes. Lift out the tofu with a strainer and set aside. Return the water to a boil, add the noodles and cook until tender-firm, following the package directions. Drain and rinse under cold water. Toss with 1 tablespoon of the oil and set aside.
3. Set a wok or skillet over high heat. Add the remaining oil, swirl it around. When hot, add the ginger, garlic, chile, and baked tofu. Stir-fry around. When hot, add the ginger, garlic, chile, and baked tofu. Stir-fry for 1 minute, then add onion, mushrooms, broccoli, bell pepper, and carrots. Season with a few pinches of salt and stir-fry, rapidly tossing the vegetables in their pan, for 3 minutes.
4. Now add the snow peas, scallions, and boiled tofu. Stir-fry for 1 minute more, then add the noodles and the sauce. Reduce the heat, toss so that everything is evenly mingled, then cover and cook until the noodles are heated through, a matter of just a few minutes. Turn onto a large platter and garnish with sprigs of cilantro.