cook the noodles according to the package. meanwhile, heat some garlic and fresh ginger in a little oil, add sliced mushrooms (i used baby portabellos) and let it cook over medium heat about 5 minutes until the mushrooms are softer but not mushy. remove to the serving dish temporarily. turn the heat up to high and put sliced extra firm tofu in the pan, splash with soy sauce, rice wine vinegar & a bit of sesame oil and brown it a bit about 5 mintues on each side. remove it to the bowl with the mushrooms. add sliced peppers to the pan for about 5 minutes (not mushy!), add some more of those condiments, put everything in the pan to warm through and stir together so the noodles absorb the sauce and amazing flavors. put in the biggest serving dish you can find**, sprinkle with sesame seeds and chopped green onions (which i forgot) and enjoy sans guilt ::
btw :: **i handbuilt this bowl a few years back, pressing feedsacks into the slab of clay to create the pattern and then sculpting it around a rounded form. i've always loved it down to its three little ball feet - it was available in my shop, but i finally decided to keep it for our family - oh, the joys of having been a potter!
have a wonderful weekend! xoxo