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8 oz dried rice vermicelli noodles

2 small shallots (thinly sliced )

3 cloves garlic (minced )

1 medium carrot (julienned )

2 cups shredded cabbage

1 cup bean sprout

2 tablespoon soy sauce (or tamari/shoyu (use gluten-free if neede) )

1 tablespoon shaoxing wine

2 teaspoons maple syrup

2 teaspoon sesame oil

1 tablespoon dark soy sauce ((optional, but recommended) )

1 14 oz block extra firm tofu (drained, pressed and cubed)

1 ½ tablespoon corn starch

½ teaspoon salt (or to taste )

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1. Cook rice vermicelli by soaking them in cold water overnight, hot water for 30 minutes, or boiling them for 1-2 minutes until al dente. Drain and rinse them with cold water.

2. Using a pair of kitchen shears, cut them into shorter strands. Set aside.

3. Combine all seasonings needed to make the stir-fry sauce. (If not using tofu, skip to step 7)

4. In a sealed container, place tofu cubes with cornstarch and salt. Place the lid on and toss until tofu cubes are well coated.

5. Heat ½ tablespoon of oil over medium-high in a cast iron or non-stick wok.

6. Add tofu cubes and pan-fry for 2-3 minutes on each side or until most sides are golden. Set aside.

7. Heat another ½ tablespoon of oil in the wok, then add shallot. Saute until translucent, about 2-3 minutes.

8. Add garlic, and fry for a minute until fragrant.

9. Add carrot to the wok, and cook for 2 minutes.

10. Add cabbage and cook for 1-2 minutes or until veggies are tender.

11. Stir in bean sprouts, cooking for another minute.

12. Now, add noodles and tofu. Pour in stir-fry sauce and toss until the noodles are hot.

13. Give it a taste, adding more soy sauce if needed. Your fried rice vermicelli is ready to be served.

NOTE - Recipe as it is probably contains 2ce as much noodles as needed. Double the veggies next time. Could also use a little spice.