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1
Cube tofu into bite-sized pieces and set aside.
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2
It is best to use baked tofu.
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3
This helps preventing the tofu from breaking apart and provides a richer flavor.
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4
Make certain to have your sauce prepared, warm and ready to go!
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5
Prepare the noodles per package instructions and set aside.
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6
Preheat 1 tablespoon sesame oil on high in a wok or large frying pan.
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7
Once hot, add the celery and saute until lightly cooked (al dente).
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8
Transfer into a large mixing bowl.
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9
In the same pan, heat another tablespoon of sesame oil on high.
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10
Once hot, add the carrots and saute until lightly cooked (al dente).
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11
Transfer into the large mixing bowl.
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12
In the same pan, heat another tablespoon of sesame oil on high.
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13
Once hot, add the snow peas and saute until lightly cooked (al dente).
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14
Transfer into the large mixing bowl.
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15
In the same pan, heat another tablespoon of sesame oil on high.
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16
Once hot, add the broccoli florets and saute until lightly cooked (al dente).
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17
Transfer into the large mixing bowl.
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18
In the same pan, heat another tablespoon of sesame oil on high.
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19
Once hot, add the sliced mushrooms and saute until lightly cooked (al dente).
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20
Transfer into the large mixing bowl.
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21
Add 1/2 cup sauce to the vegetables and toss to coat well.
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22
In the same pan, heat 2 tablespoons of sesame oil on high.
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23
Once hot, add the noodles, tofu and water chestnuts.
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24
Saute on high until thoroughly heated and noodles begin to crisp on the edges.
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25
Transfer into the large mixing bowl.
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26
Add the fresh scallions and another 1/2 cup of the sauce.
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27
Mix well to coat evenly.
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28
If desired, you may add more sauce to taste.
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29
Serve and enjoy!
